Mexican Fiesta! April 2009 - Holly& Kimberlee

Thank you to Holly & Kimberlee for throwing one fabulous Mexican fiesta!  The food was excellent and the decorations were so fun.  I can't wait to steal some of their ideas and make the recipes.  Arriba!

Mexican Fiesta

April 2009 

Appetizers:

Brie Quesadillas with Fresh Fruit Salsa

Avacado Salsa

Cumin-Dusted Tortilla Chips

Lola’s Horchata

Chipotle Hummus

 Drink:

Kiwi Lime Margarita

 Salad:

Mexican Chop Salad with Cream Tomatillo Salad Dressing

 Soup:

Southwest Corn & Chicken Soup

 Main Course:

Tomatillo Pork Fajitas

Lime-Cilantro Rice

Mexican Fruit Medley

 Dessert:

Faux Fried Ice Cream with Homemade Hot Fudge Sauce

Dulce De Leche Bars

OUR WONDERFUL HOSTESSES:

Kimberlee

Holly

  APPETIZER TABLE:

Brie Quesadillas with Fresh Fruit Salsa

Ingredients:

1 pound brie cheese, well chilled

12 5- or 6-inch flour tortillas

1 small bunch cilantro, large stems removed

1/2 cup candied walnuts (recipe follows)

Nonstick cooking spray

1 1/2 cups fresh fruit salsa (recipe follows)

Candied Walnuts/Pecans

(Makes about 1 cup)

1 cup walnut/pecans pieces

2 tablespoons maple syrup

Fresh Fruit Salsa

(Makes about 1/2 cups)

1/2 cup diced pineapple

1/2 cup diced mango (about 1 medium mango)

1/4 cup diced red bell pepper (about 1//4 pepper)

2 tablespoons cilantro, chopped

1/2 serrano chile, chopped

1 teaspoon sugar, or to taste

2 teaspoons rice wine vinegar, seasoned or plain, or to taste

Juice of one lime

Sprinkle of salt, or to taste

 

Directions:

Cut the rind off the sides of the Brie and cut it into 1/2-inch-thick slices. Lay 6 of the tortillas out on a clean work surface. Divide the Brie and Candied Walnuts evenly among the tortillas and place 4 to 6 sprigs of cilantro on each. Place the remaining tortillas on top to enclose the filling. Chill, wrapped in plastic wrap, for at least 1 hour and up to 8 hours.

Heat a flat griddle over medium-high heat. Spray the griddle lightly with nonstick cooking spray and cook the quesadillas, turning once, until they are slightly browned, about 5 minutes. Place them on a cutting board and allow them to set up for a minute or two before cutting each into 8 wedges. Serve with Fresh Fruit Salsa.

Candied Walnuts/Pecans: In a bowl, toss the nuts with the maple syrup to coat. Place the nuts on a foil-lined sheet and bake them at 300°F for 20 to 25 minutes, stirring several times, until they are lightly browned and the syrup has reduced to a glaze. Allow them to cool slightly, then remove them from the foil and store them in an airtight container until ready to serve, or for up to 2 weeks.

Fresh Fruit Salsa: 

In a nonreactive mixing bowl, gently mix all salsa ingredients. Check the seasoning, adding sugar, vinegar, or salt to taste. Chill for no more than 1 hour and serve with Brie Quesadillas.  (FYI, I always double the salsa recipe)

It is important to chop all the salsa ingredients the same size-about 1/2 inch square-so that each bite will have the right balance of flavors. Ingredients for the salsa may be prepped ahead, but don't mix them together more than an hour before serving, or the acid in the pineapple will soften the deli

cate mango. The recipe for Candied Walnuts will make more than you need, but the extras are great to have on hand to sprinkle on salads and desserts. Serves 6

Cumin-Dusted Tortilla Chips

Cut corn tortillas into wedges and arrange them on cookie sheets.  Brush with a 2:1 ratio of lime juice to olive oil. Sprinkle with cumin and a little chili powder.  Bake in a preheated oven at 350 for about 15 minutes or until done.

Avocado Salsa

Ingredients:

2 tomatoes chopped

2 avocados chopped

¼ red onion chopped finely

½ tsp garlic paste

1 Tbsp balsamic vinegar

2 Tbsp light olive oil/vegetable oil

1 tsp basil chopped

1 tsp parsley chopped

Top with: 1 package tomato basil feta cheese crumbled.  Mix all ingredients.  Top with feta cheese, to taste, just before serving

Chipotle Hummus

1 can garbanzo beans

1/4 cup water

2 tablespoons Tahini (sesame seed paste)

2 tablespoons lemon juice

1 tablespoon olive oil

1 roasted red pepper (from a jar)

1 - 2 sun-dried tomatoes

1 chipotle pepper in Adobo sauce

1 clove garlic crushed

1 teaspoon cumin 

1 teaspoon salt

Directions: Place all ingredients in food processor and blend well.  Serve with tortilla chip, pita chips or fresh veggies (cucumbers, bell peppers, celery, etc…). 

Lola’s Horchata:

Serves 6

Ingredients:

1 cup uncooked long-grain white rice

5 cups water

½ cup milk

½ tablespoon vanilla extract

½ tablespoon ground cinnamon

2/3 cup white sugar

Directions:

Pour the rice and water into a blender and blend until the rice just begins to break up, about 1 minute.  Let rice and water stand at room temperature for a minimum of 3 hours.  Strain the rice water into a pitcher and discard the rice.  Stir the milk, vanilla, cinnamon, and sugar into the rice water.  Chill and stir well before serving over ice.

Kiwi Lime Margarita

2 cans limeade concentrate

1 cup sugar

1 (15 oz.) can crushed pineapple

4 kiwi, peeled and smashed

2 Liters 7-up

Directions: Reconstitute the 2 cans of limeade concentrate with 1 cup of sugar, then add enough water to make two quarts.  In a blender mix the limeade and crushed pineapple.  Add kiwi, Put in Ziploc gallon bag and freeze for several days.  Just before serving combine frozen mixture with 2 liter bottle of 7-Up until slushy. 

Mexican Chop Chicken Salad with Creamy Tomatillo Salad Dressing

3 chicken breast halves, or about 4 cups cooked chicken

8-10 cups chopped Romaine lettuce

1  15 oz. can black beans, drained and rinsed

2-3 tomatoes, chopped or cherry tomatoes, halved

1/2 red onion, sliced

2-3 avocados, sliced

1/2 bunch cilantro, chopped (or to taste)

Cheddar or Jack cheese, grated

1/2 lime

Garnish:

Pumpkin seedsor pistachios

Tortilla chips

Season chicken with salt and pepper, squeeze juice from lime onto chicken.  Cook in oven (or grill) under broiler for about 8-10 minutes, depending on thickness of meat. Remove, and let cool, then slice and set aside.   Combine salad ingredients into large bowl.  Toss with cooled chicken.  Add desired amount of seeds, cheese and tortilla chips.  

Creamy Tomatillo Salad Dressing:

1 c. mayo

1 pkg. Hidden Valley Ranch mix

½ c. buttermilk

¼ tsp. cayenne pepper

1 c. cilantro, chopped

2 cloves garlic, minced

3 tomatillos, quartered

Blend in blender.

Southwest Corn and Chicken Soup

Ingredients:

3 fresh cobs of corn (or 2 ½ cups)

1 chicken breast

3 green onions

1 red bell pepper

2 cloves garlic

3 T. Semolina Flour or regular flour

1 cup chicken stock

1/2 cup half & half

1/4 cup cilantro

1 avocado, cut into small chunks

tortilla  chips

cheese

Directions:

Roast the chicken in a little olive oil and salt in a hot oven.  Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper & green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste. Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.  Cut or shred chicken and add it to the soup at any point. Add the cilantro.  In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese and broil in the oven until toasted and melted -being careful not to burn.

Garnish with chips, avocado & cilantro.

Main Course:

Tomatillo Pork Fajitas

1 recipe tomatillo salsa

½ cup tightly packed, fresh cilantro leaves

1 Tbsp fresh lime juice

½ tsp coarse salt, divided

1 ¾ Lb pork tenderloin, trimmed

1 tsp ground cumin

1 tsp dried oregano, crumbled

½ tsp freshly ground black pepper

1/3 cup finely chopped tomato

2 green onions, thinly sliced

4-6 8-inch flour tortillas 

Tomatillo Salsa Recipe

10 tomatillos husks removed and quartered                                                                                                                

4 cloves garlic, peeled

1 large onion, peeled and quartered                                                                                                                             

1 Serrano pepper, cored, halved, and seeded, divided

½ tsp salt

Place tomatillos, garlic, onion & pepper on a cookie sheet covered with foil in oven.  Broil on medium until roasted, and charred.  Remove from oven and scrape into blender. (The tomatillos should have burst and be soft.)  Add 1/3 cup water.  Puree and add salt.  Add cilantro and lime juice to tomatillo mixture.  Cover and let stand at room temp up to one hour.

Preheat grill or grill pan to medium high.  Cut Pork into 4 diagonal slices and pound to ¼ inch thickness.  In small bowl, combine cumin, oregano, and coarse salt and pepper.  Rub mixture on both sides of pork slices.  Grill or broil, about 4 minutes per side, until browned and thoroughly cooked.  Transfer to plate or cutting board and cover with foil to keep warm.  Warm tortillas.

Slice pork against the grain into 1/2 inch strips and divide among warmed tortillas.  Add tomato and green onions to reserved tomatillo mixture.  Spoon over pork and roll up tortillas.  Serve with sour cream.

Lime-Cilantro Rice

2 Tbsp olive oil 
2 1/4 cups long grain rice
4 cloves of garlic

½ bunch of cilantro

4 cups of water or chicken broth
juice of 2 limes

Toasted pinenuts

Chop garlic and cilantro.  Heat 2 Tbsp. oil in a skillet.  Add rice, garlic & cilantro.  Sauté 3-5 min., stirring frequently.  Combine rice, water and lime juice in a 3 qt. pot and bring to a boil.  Then reduce heat and simmer until all the liquid is absorbed by the rice.  Rice Cooker instructions:  Put 4 cups of water (or broth) and lime juice in a rice cooker.  Add rice mixture to the rice cooker and cook according to the cooker's directions.  Garnish with toasted pinenuts.

Mexican Fruit Medley 

Slice your favorite fruits (pineapple, mango, kiwi, strawberries, oranges, grapes, etc…) and drizzle with a little lime & honey.  Sprinkle with coconut.  If you like a little spice, you can also sprinkle with chili powder. 

 Faux Fried Ice Cream with Homemade Hot Fudge

Crush cornflakes and mix with desired amount of cinnamon & sugar.  Fry cornflake mix in oil and dry on paper towels.  Works best if you roll out vanilla ice cream balls ahead of time and refreeze them for a minimum of 1 hour.  Pull them out 10-15 minutes before serving and roll scoops of ice cream in cornflake mix.  Drizzle with chocolate sauce.                                                             

Homemade Hot Fudge

1/2 c. chocolate chips
1/2 c. margarine
2 c. powdered
1 c. evaporated milk
1/2 tsp. vanilla

Melt chips and margarine together.  Add remaining ingredients.  Bring to a rolling boil.  Boil 6 minutes or until thick.

Take Home Gift:

They sent us home with these cute boxes and inside were the yummy Dulce De Leche Bars.

Dulce De Leche Bars

*Read the entire recipe before attempting to make, as there are many ingredients and steps. 

INGREDIENTS:

Homemade Sugar Cookie Dough (*see below)

Homemade Caramel recipe (*see below)

1 3/4	cups quick-cooking or old-fashioned oats
2/3	cup packed brown sugar
2	teaspoons vanilla
3	tablespoons caramel topping

*Homemade Sugar Cookie Dough
1 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
Mix together until fluffy

1 tsp. baking powder
1/2 tsp. nutmeg
2 T. milk
2 1/2 c. flour
Mix well and chill

*Homemade Caramel
Mix together and bring to a boil:
1/2 cup butter
2 cups of brown sugar
3/4 cups corn syrup

When boiling, add:
1 14 oz can sweetened condensed milk

Boil on medium , stirring constantly, for 15-20 minutes or until the caramel forms a soft ball when dropped into cold water. Make sure not to cook too long!  Remove from heat and add 1 tsp vanilla.

DIRECTIONS:

	Heat oven to 350°F. Make sugar cookie dough.  In large bowl, take half of the sugar cookie dough and stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
	Bake 13 to 18 minutes or until light golden brown.
	Meanwhile, in same bowl, break up remaining half of sugar cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, make *Homemade caramel recipe (see above*), stirring frequently.
	Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
	With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows.

 The Recipes

All The Extras!  (They did such a great job.  Isn't it fun to just look at these bright colors?)

January 2009 - Michelle & Annika (Masquerade)

I am sorry this took me so long to post.  Michelle & Annika did an AMAZING job.  I loved ALL of food and have made several of the recipes since then.  In fact, I could really go for some of that peanut butter ice cream right now!  I don't know about all of you, but this just happened to be my first Masquerade!  Thanks girls for the fun/yummy night.  (Thank you Kim for the pictures!)

New Year’s Masquerade Dinner

January 2009

 

Appetizers:

Creamy Mushroom Phyllo Triangles

Baked Cheese with Sundried Tomato & Basil

Pineapple Mango Slush

 

Salad:

Refreshing Citrus Salad

 

Soup:

Cucina’s Pumpkin Leek Soup

Herb-topped Dinner Rolls

 

Main Course:

Garlic Chicken Farfalle

Roasted Asparagus with Balsamic Butter

Berry Medley

Dessert:

Oh My!  Peanut Butter Ice Cream (in Homemade Gourmet Waffle Bowl)

Raspberry White Chocolate Blondie

Cranberry Bliss Bar

Michelle & Annika (Our wonderful hostesses)

Creamy Mushroom Phyllo Triangles

 This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

Yield

48 triangles (serving size: 2 triangles)

Ingredients:

                               3/4  cup  dried porcini mushrooms (about 3/4 ounce)

                               1  pound  button mushrooms

                               1  large onion, cut into 1-inch pieces (about 8 ounces)

                               2  tablespoons  olive oil

                               1  teaspoon  dried oregano

                               3/4  teaspoon  salt

                               1/2  teaspoon  freshly ground black pepper

                               1/4  teaspoon  freshly grated nutmeg

                               6  ounces  1/3-less-fat cream cheese

                               1/2  cup  finely chopped flat-leaf parsley

                               24  (18 x 14-inch) sheets frozen phyllo dough, thawed

                               Olive oil-flavored cooking spray

Preparation

Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.  Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.  Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.  Preheat oven to 375°.  Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.

Bake at 375° for 20 minutes or until golden. Serve warm.

Baked Cheese with Sundried Tomatoes and Basil

Ingredients:

            1 (8-ounce) log of goat cheese

            4 ounces sundried tomatoes in oil, chopped

            1/2 teaspoon garlic, chopped

            1/2 cup fresh basil leaves, chopped

 

Directions:

Oil small baking dish.  Place log of cheese in dish and bake for 20 minutes at 450 degrees.  Mix sundried tomatoes, garlic, and basil.  Top cheese with mixture and serve with crackers or on sliced baguette.

Pineapple Mango Slush

Ingredients:

            2 cups pineapple juice

            2 cups cranberry juice

            1 (11.5 oz.) can Mango nectar

            1/2 cup fresh lime juice (4 -5 limes)

Directions:

Mix all ingredients well adding fresh fruit of choice if desired.  Freeze; pull out 1/2 hour before serving to thaw partially.  Can be served alone or combined with sprite.

Refreshing Citrus Salad

Ingredients:

            1 - 2 heads romaine lettuce

            1 bag spring mix

            2 cans mandarin oranges

            2 – 3 stalks chopped celery

            4 oz. blue cheese

            1/2 cup sugar coated sliced almonds

            1 cup craisins or currents

            6 green onion, sliced

            2 - 3 avocados, chopped

 

Dressing:

            1 packet Good Seasons Italian dressing mix

            1/2 cup olive oil

            1/4 cup red wine vinegar

            3 Tbs. water

            1 tsp. sugar

* Combine ingredients well.

Directions:

            Combine all ingredients for salad.  Just before serving toss with dressing to coat. 

 

Dinner Rolls with Herb Topping

Pour into microwaveable bowl and heat in microwave for 4 minutes:

            2 1/2 Cups tap water, cold

            2 1/2 Cups cold milk

Put into Bosch (or any bread mixer) and mix:

            3/4 cup sugar

            3/4 cup oil

            2 Tablespoons salt

            heated water and milk

Sprinkle 2 heaping Tablespoons of yeast onto top of mixture  -  mix a little to moisten yeast.

Let the yeast rise 4-5 minutes.

Add 12-13 cups flour, 1 cup at a time.  Use lowest speed.  Keep adding flour until the dough no longer sticks to the sides of the bowl, but is still sticky.  Do not add too much flour.  Let beat on lowest speed for 4-5 minutes.

Cover and let rise until it doubles and reaches the top of the bowl - about 45-60 minutes.

Spray a thin layer of Pam and flour on surface to roll out dough.  Roll out the whole dough until it is 2/3 inch thick.  Cut out with glass and roll the circle into a snake and tie a knot.  Place on greased pan with rolls almost touching, but not quite.  Cover and raise 30-45 minutes.  Bake at 350 for 17-20 minutes.

Herb-Topping
(or you can use frozen dough, like Rhodes)
1 egg
1 T water or milk
one bunch flat-leaf parsley (or any other flat leaf herb like sage, dill, cilantro, but I think parsley is best.)

You want your rolls to be at the stage where they're ready to bake. So if you're making dough, prepare it through the second rise. If you're using frozen dough, just follow the package directions, etc. When your rolls are shaped, risen, and ready to bake.

Wash and dry parsley. Then pick off good little leaf segments. Beat the egg and the water or milk until smooth. With a brush use your egg wash as glue and "paint on" the herbs.  You'll want to make sure you give the entire top of the roll a coating of egg wash, or you'll end up with spots and streaks after they bake and the wash shows up. I found it easiest to work a couple rolls at a time and brush them with a quick egg wash. Then I took my leaf segments and dipped them in the egg mixture and then placed them on top of the roll. Then I used my brush to just paint over the top once, making sure they stayed put.

Cucina’s Pumpkin Leek Soup

Ingredients:

            4 tablespoons butter

            2 large leeks, white part only, cleaned and thinly sliced

            2 teaspoons dried thyme

            ½ teaspoon nutmeg

            1 teaspoon salt

            ¼ teaspoon white pepper

            2 cups pumpkin puree

            4 cups chicken broth

            2 tablespoons brown Sugar

            1 ½ cup half-and-half

Garnish:

            Dollop of sour cream

            Chopped fresh chives

            Grated Monterey Jack or white cheddar cheese

Directions:

In a large sauce pan, heat butter and sauté the leek for 8 to 10 minutes on low heat, stirring often.  Leeks should be soft and lightly golden. Add the thyme, nutmeg, salt, white pepper, pumpkin puree, chicken broth and brown sugar.  Stir, cover and simmer for 15 minutes.  Taste for seasoning, add half and half and simmer another 10 minutes.  Serve with garnish on top.  

The Main Course:

Garlic Chicken Farfalle 

Ingredients:

            16 oz. Farfalle pasta
            1 c. heavy whipping cream
            3-4 chicken breasts (boneless, skinless)
            2 to 3 cloves garlic, crushed

            1 Tbsp. pepper*
            1/2 c. butter
            1 lb. bacon, crumpled**
            1/2 c. shredded Parmesan cheese
            1 (12 oz) Lawry’s mesquite marinade with limejuice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Directions:

            **I like to cook my bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.  Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. Discard remaining marinade.  About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

 

Roasted Asparagus with Balsamic Browned Butter 

Ingredients:

            25 asparagus spears, trimmed (about 2lbs.)

            1/4 tsp. kosher salt

            1/8 tsp. freshly ground black pepper

            2 Tbs. butter

            2 tsp. low-sodium soy sauce

            1 tsp. balsamic vinegar

            cracked black pepper

            grated lemon rind

 

Directions:

            Preheat oven to 400º.  Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper.  Bake for 12 minutes or until tender.  Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.  Remove from heat; stir in soy sauce and balsamic vinegar.  Drizzle over asparagus, tossing well to coat.  Garnish with cracked pepper and rind, if desired.  Serves: 8 – 10

Berry Medley with Citrus Glaze

Ingredients:

            kiwi fruits, sliced

            pomegranate

            blackberries or berry of choice

 

            Glaze:

            fresh orange juice

            sugar to taste

Directions:

Mix orange juice and season with sugar to taste.  Combine or arrange fruit.  Drizzle glaze over fruit or toss to coat.

Oh, My! 

Peanut Butter Ice Cream 

In Gourmet Waffle Bowls

Ingredients:

            2 large eggs 

            3/4 cup sugar

            2 cups heavy or whipping cream

            1 cup milk

            1/3 cup smooth peanut butter

            3/4 cup Reese’s peanut butter cups, chopped

Directions:

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.  Pour about 1 cup of the mixture into a separate bowl and whisk in the peanut butter, a little at a time.  Return the peanut butter mixture to the remaining mixture and stir until well blended.  Transfer the mixture to an ice cream maker and freeze following manufacture’s instructions.  When the ice cream begins to stiffen (about 5 minutes before it is done), add in the chopped Reese’s peanut butter cups and continue freezing until the ice cream is ready.   Makes generous 1 quart

Gourmet Waffle Bowls

Ingredients:

            1 whole egg

            1 egg white

            ¼ tsp salt

            ½ cup sugar

            2/3 cup sifted all purpose flour

            2 tbsp butter melted and cooled slightly

Directions:

Beat egg, egg white and salt in a small bowl with a fork until well blended. Beat in the sugar and beat until sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Add the flour and stir slowly until all flour is moistened and lumps are gone.  Add melted butter and stir until well blended.  Cook for 2-3 minutes on waffle cone maker.  Remove and shape immediately.  

Cranberry Bliss Bars

Ingredients:

            1 cup butter

            1 ½ cups packed brown sugar

            2 eggs

            2 tsp. vanilla

            2 ½ cups flour

            1 ½ tsp. baking powder

            1 tsp. salt

            1 ¾ cups white chocolate chips - large bag

            1 ½ cups dried cranberries

            ¼ cup grated orange zest

            1 cup chopped toasted pecans

Directions:

Preheat oven to 350º.  Combine ingredients in order.  Beat until mixed well.  Spread evenly into jellyroll pan; make sure it is "patted" away from the edge so it doesn't bake over the edges.  Bake at 350º for 20 minutes.  Cool and frost.

Frosting

            ½ cup softened butter

            1 8 oz. package cream cheese at room temperature

            1 cup powdered sugar

            2 tsp. vanilla

            1 Tbs. grated orange zest

            *Spread frosting on bars, and then sprinkle evenly over top:

            1/3 cup chopped dried cranberries

            2 Tbs. grated orange zest

            *Melt 6 ounces high quality chocolate and drizzle over bars.  Cut into 3" squares and then triangles.

Raspberry White Chocolate Blondies

Ingredients:   

            1/4 cup butter

            3/4 cup white chocolate chips

            1/2 cup sugar

            1/4 cup brown sugar

            1 cup flour

            1/2 teaspoon baking powder

            1/2 teaspoon salt

            1/2 cup white chocolate chips

            2 eggs

            2 Tablespoons sour cream

            1 cup fresh raspberries

            1/2 cup finely chopped pecans

            2 Tablespoons sanding sugar

Directions:

Preheat oven to 350 degrees.  Melt butter in microwave safe bowl.  Stir in 3/4 cup white chocolate chips until melted and smooth.  In a large bowl add the sugar, brown sugar, flour, baking powder, salt, and 1/2 cup white chocolate chips.  In a small bowl whisk the eggs and sour cream.  Pour into the dry ingredient bowl along with the melted white chocolate mixture.  Mix until just combined.

Pour into an 8x8 baking dish lined with foil that’s been sprayed with cooking spray.  Top evenly with 1 cup raspberries.  Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies.  Bake for 65-70 minutes, or until toothpick comes clean from center. Watch very closely towards end of baking time as to not overcook edges or have a doughy center. 

Each Chair was draped with a fancy boa and a gold letter of our first names.  So clever and cute!

Beautiful Decorations!

The Take Home Gifts:

The crazy masqueradors.  (We missed you Judith!)