On October's Show: Pumpkin Bread Pudding with Rum Sauce

1 1/4 c. milk (whole or 2%)
2/3 cup sugar
3/4 t. pumpkin pie spice
3 large eggs, beaten
1 (15 oz.) can pumpkin
5 cups cubed (1/2") challah bread (challah bread w/ raisins can be used)
butter
1/3 c. chopped pecans

Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.

Hot Buttered Rum Sauce:

Combine in saucepan over medium heat until smooth and hot:
1/2 c. (1 stick) butter
1/2 c. light cream
1 t. rum extract
1 c. sugar

On October's Show: Taste of Autumn Creamy Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes.

Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

On September's Show: A Mexican Fiesta Buffet

Fabulous Peach and Bean Salsa

1 lg. can kidney beans, drained
1 reg. can black beans, drained
1 can yellow corn, drained
1 can garbonzo beans, drained
1 lg. can sliced peaches, drained and diced
1/2 large onion, chopped
1/2 lg. green pepper, chopped
1/2 cup chopped fresh cilantro

Mix all ingredients and toss with marinade:
3/4 cup oil
1/4 cup white wine vinegar
1/4 cup lime juice
2 T. sugar

This is delicious right away - and even better if left to marinate.
Serve with tortilla chips.
Keeps 3-4 days in the refrigerator.


Zesty Taco Salad in Tortilla Bowl

Makes 10 Taco Salad Bowls:

1 pkg. (10-count) medium size flour tortillas
2 cups water
4 T. vegetable oil
5 empty cans, labels removed (med-size vegetable cans work well)

Preheat oven to 375 degrees. Place empty cans on baking sheet, open end down. Combine water and oil in shallow dish. Dip tortillas, one at a time, into water and remove quickly. (Submerging tortillas for more than 2 or 3 seconds will cause them to become soggy). Gently drape tortillas over cans and flute the edges, taking care not to pull or tear the tortillas. Bake for 12-13 minutes or until crisp. Cool completely before removing tortillas from the cans. When cool, gently twist the bottom of the tortillas to loosen them and then carefully remove from the cans. Repeat with the remaining tortillas. (Don't feel bad if you break one - I always break at least one! It's still delicious.)

Brown 2 lbs. ground beef. Drain. Add 1 1/2 cups water and 2 taco seasoning packets. Simmer over medium heat until water has evaporated. Add 1 can tomato paste and combine thoroughly.

What can you put into your taco salad bowl? Try layering any of the following:
- Seasoned taco beef
- Shredded Pepper Jack cheese
- Salsa
- Black beans
- Shredded lettuce
- Guacamole
- Sour cream
- Sliced green onions

Muy delicioso!

On August's Show: A Spanish Tapas Party

Imagine the fun of a small gathering of your friends for an evening of socializing while you all enjoy delectable tidbits of savory Spanish appetizers. Of course you can do it! With minimal fuss, you can throw together a delicious Tapas menu like the Europeans have been enjoying for centuries. Tapas have become all the rage in the U.S. recently. "Tapas Bars" are popping up everywhere and you can easily create the "tapas experience" for your friends in your own home.

A few things to remember:
1. Keep it simple. No elaborate set up is required. Tapas are designed to be nibbled while standing up, holding a drink. No eating utensils are needed as tapas are always considered "finger food".
2. Make a dish or two and purchase the rest of your "tapas spread" at the grocery store which will likely carry most of the items you'll need: fresh, crusty bread, sausages, cheeses, nuts and olives. (Many stores even have olive bars).
3. Be sure to have plenty of cool beverages on hand. My "San" Sangria, a delicious, fruity, nonalcoholic sangria is an excellent choice.
4. Relax, eat and have fun!

A Sample Menu for your Tapas Party:
Savory Sausage Empanadas
Skillet Garlic Shrimp
Grapes in Goat Cheese
Marcona Almonds
Marinated Olive Medley
Manchego Cheese & Chorizo Sausage Skewers
Loaf of Crusty French or Italian Bread

FAMILY SANGRIA:
In a large pitcher combine:
1 1/2 liters ginger ale
1 quart red grape juice
1 small can frozen limeade concentrate
Orange, lemon and lime slices
Serve ice cold.

Skillet Garlic Shrimp

This dish is very much about the olive oil so be sure to choose a good quality, delicious one. As the shrimp and tomatoes cook, they will release liquid which combines with the olive oil to create a delicious dipping sauce. Serving large chunks of bread along with this dish is the best way to soak up every drop!

1 cup olive oil (good quality, fruity and fragrant)
6 cloves minced garlic
2 large tomatoes, diced
1 T. red pepper flakes
2 T. fresh flat leaf parsley, coarsely chopped
2 t. salt
1 1/2 lbs. medium shrimp, uncooked, peeled, deveined, tail off
Loaf of crusty French or Italian bread

Heat oil in skillet over medium heat. Add garlic and cook until light golden and fragrant - be careful not to burn. Add tomatoes, pepper flakes, salt and shrimp. Stir and cook until shrimp is bright pink. Sprinkle with parsley.

Serve as "tapas" directly from the skillet or transfer to a shallow serving bowl.
Serve with large chunks of bread for dipping in the liquid.

Savory Sausage Empanadas

1/2 lb. bulk sausage
1/2 med. onion, finely chopped
1 t. garlic powder (or 2 cloves minced garlic)
1 t. oregano
1 t. ground cumin
1/2 c. chopped pimento-stuffed olives
1/2 c. raisins
2 eggs, separated
1 pkg. refrigerated pie crusts (2 crusts)

Preheat oven to 400 degrees.

In skillet, crumble sausage. Add onions and spices and cook until sausage is no longer pink. Drain. Add olives and raisins. Beat egg yolks and add to mixture. Set aside.

Unfold pie crusts and cut into rounds using a 3" biscuit cutter or an inverted glass that is about 3" in diameter. (I can usually get 8 or 9 rounds per pie crust).

Place about 2 teaspoons of the sausage mixture into the center of each round. Carefully fold the round in half (like a taco) and press to seal the edges. Use the end of a fork to create a decorative edge. Brush the empanadas with beaten egg whites.

Bake for 10-12 minutes or until golden brown. Serve warm.

Summer Vegetable Gratin

2 medium yellow squash, cut into ½” chunks
2 medium zucchini, cut into ½" chunks
½ large red onion, thinly sliced
1 cup cherry or grape tomatoes, cut in half
6 T. olive oil, divided in half
2 cloves garlic, minced
3/4 cup Panko bread crumbs
½ cup smoked mozzarella, shredded
½ cup Parmesan cheese, shredded
1 t. salt

Spread yellow squash, zucchini, red onion and tomatoes on a large cookie sheet or jelly roll pan. Toss with 3 T. olive oil and the garlic. Roast at 450 degrees for 30-40 minutes until vegetables are tender, slightly dark and caramelized. To ensure even roasting, toss the vegetables half way through the cooking time. Remove from oven. Transfer vegetables to a shallow baking pan

While vegetables are roasting, combine in a bowl 3 T. olive oil, bread crumbs, smoked mozzarella cheese, Parmesan cheese, salt and garlic.

Spread bread crumb and cheese mixture evenly over roasted vegetables and return to oven for 5-10 minutes, until cheese is melted and bread crumbs are toasted.

Serves 8

Chilled Mango & Shrimp Salad with Coconut and Lime Vinaigrette

30 + chilled, medium shrimp (cooked, peeled and de-veined)
2 mangos, peeled and cut into chunks
½ medium red onion, thinly sliced
½ can sweetened, shredded coconut
2 T. jarred chopped jalepenos
1 t. salt

Lime Vinaigrette
1/3 cup white wine vinegar
2/3 cup oil (a light oil like canola or safflower works best)
4 T. Sugar
Juice of 3 fresh limes

Rinse shrimp and pat dry. Place shrimp in a large bowl and sprinkle with salt.
Add mangos, red onions, shredded coconut, and jalepenos. Toss.
Combine vinaigrette ingredients thoroughly. Pour over shrimp mixture and toss to combine. This is best if allowed to marinate in the refrigerator for 30-60 minutes. Beautiful served on a large lettuce leaf with a slice of crusty french bread.

Serves 4

Delicious Variations:
Try adding roasted red papers or avocado chunks to this delightful salad.

On July's Show: Great American Red, White and Blueberry Cobbler

4 cups berries, fresh or frozen (1/2 pt. blackberries, 1/2 pt. raspberries and 1 pt. blueberries work very well)
1 c. plus 1/4 c. sugar
1 c. all purpose flour
1 T. baking powder
4 T. milk
1/2 c. chopped pecans, optional
4 T. melted butter
Whipped Cream or vanilla ice cream for topping

Preheat oven to 375 degrees. Wash berries and gently pat dry. Place berries in 2-3 qt. baking dish and sprinkle with 1/4 cup sugar. In a mixing bowl, use a whisk or your bare hands to combine 1 cup sugar, flour, baking powder, milk and pecans. Sprinkle the flour mixture over the berries and then spoon the melted butter evenly on top. Bake for 35 minutes or until topping is golden brown. Delicious served warm with whipped cream or ice cream. If you really want to be patriotic, sprinkle some red sugar on top.

Uncle Sam's Ultimate Barbeque Ribs

These ribs are SO worth the nine hour wait!!

2 full racks baby back ribs
Sauce:
2 cloves garlic, minced
1 med. onion, finely chopped
6 T. butter
2 1/2 cup ketchup or chili sauce
1 cup brown sugar, packed
3 T. spicy mustard w/ horseradish
1/2 cup dark corn syrup
1/2 cup honey
1/2 cup apple cider vinegar
1/2 cup pineapple juice
2 T. Worcestershire sauce
1 T. chili powder
3 t. salt
1 1/2 t. cayenne pepper
1 t. black pepper

Preheat oven to 190 degrees. In a 2 qt. saucepan, melt butter and cook garlic and onion until soft. Add all remaining sauce ingredients, bring to a boil, reduce heat and simmer 30 minutes, stirring occasionally. Let cool. Cut baby back rib racks in half and place in large baking pan (or disposable tin) and cover with a generous amount of sauce. Cover tightly with aluminum foil and bake for NINE hours. Discard the drippings and serve the ribs with the extra barbecue sauce.
These are AMAZING!

On June's Show: A Father's Day Meal Fit for a King!

"Pittsburgh Style" Caramelized New York Strip

New York Strip Steaks, 1" - 1 1/2" thick
"Awesome Steak Rub" (recipe below)
Granulated Sugar
Cooking Oil

Heat 2-3 T. cooking oil in skillet (cast iron works well but smokes more) over high heat until smoking. Generously coat both sides of steak with steak rub. Sprinkle 2 T. sugar on top of steak and pat down. Carefully drop steak, sugar side down, into hot skillet. Sizzling, spattering and smoking will occur (this is normal but use of the stove's ventilation fan is recommended). Cook 2-3 minutes until steak is dark and caramelized on one side. Sprinkle other side with sugar and turn steak. Cook another 2-3 minutes. Reduce heat to medium high and continue to cook another 5-6 minutes on each side (depending on the thickness) for medium-rare.


Awesome Steak Rub (Yield: 1 cup)
Keep this around. It's great on chicken, too.

In food processor combine:
1 oz. (about 1 cup) dried porcini mushrooms
1/2 cup kosher salt
2 T. garlic powder
2 T. dried rosemary
2 T. dried thyme
2 T. dried sage
1 T. black pepper
2 T. sugar



He-Man Three Cheese Smashed Potatoes

1 1/2 - 2 lbs. baby Yukon gold or red new potatoes
1/2 stick butter
1/2 t. salt
1/3 cup chicken broth
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrery Jack cheese, shredded
4 oz. cream cheese
3 - 4 scallions, sliced (optional)

Place potatoes in a medium pot and cover with cold water. Bring to a boil and cook for 12-15 minutes or until potatoes are fork tender(do not overcook or potatoes may become gooey). Drain. Using a potato masher or the back of a wooden spoon, "smash" the potatoes into large chunks.

Place cream cheese and butter in a microwaveable bowl and soften at 50% power for 60-90 seconds. Whisk until smooth. Combine with chicken broth and salt. Add mixture to potatoes and toss. Add cheddar and Monterrey Jack cheese and toss gently. If desired, add sliced scallions.
8 servings


Big Iceberg Wedge with Chucky Blue Cheese Dressing and Crispy Bacon

1 head fresh iceberg lettuce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup milk
1/2 t. salt
2 t. fresh lemon juice
4 oz. plus 2 oz. crumbled blue cheese
4 slices bacon, cooked until crispy and cut into coarse pieces
Optional: 1 medium tomato, seeded and chopped


Place mayonnaise, sour cream, milk, 4 oz. blue cheese, lemon juice and salt into blender and process until smooth. Pour a "puddle" of dressing onto 4 individual salad plates. Top each with an iceberg wedge and drizzle additional dressing on top. Sprinkle salads with remaining 2 oz. blue cheese crumbles, bacon and chopped tomato.
4 servings


Super Easy Cool Fruit Parfait

1 lg. package instant vanilla pudding
(prepared according to package directions)
1 (12 oz.) container Cool Whip
Assorted fruit: sliced strawberries, blueberries, blackberries, raspberries - any kind will work.

Prepare instant pudding according to instructions on box. Combine with Cool Whip until fully incorporated. Layer with fresh fruit in glass bowls and serve.... super easy!

Recipe inspired by Lynn Taylor.

Happy Father's Day - June 15, 2008

You might be surprised to learn that Father's Day does not have its origin
in the planning rooms of the large American greeting card companies. It
was born from a daughter's sincere and hearfelt desire to honor the father

she loved - the father who raised her and five other siblings after the heartbreaking death of their mother in childbirth. It was while listening to a Mother's Day sermon in 1909 that Sonora Smart Dodd first conceived the idea of a Father's Day. Understanding the sacrifices that her selfless, single father had made in order to give his children a loving and stable home, Sonora spearheaded the first official Father's Day in Spokane, Washington in 1910. Although other communities soon followed Dodd's lead, it would be nearly half a century before the United States established a permanent day of observance for Father's Day, which always falls on the third Sunday in June. Don't forget Dad on June 15, 2008!

On May's Show: Throwing a Fabulous Bridal Shower!

Most women will, at some point in their lives, be involved with a bridal shower! Whether giving one or receiving one, the bridal shower is a traditional right of passage for many women. The good news is that throwing a bridal shower for someone special in your life can be lots of fun and a wonderful memory for both you and the bride. If you couple the "basics" with a little creatitvity, you'll have an event you can be proud of!

Here are some tips:
Consult with the bride. This is no time for surprises. Letting the bride know of your intentions to throw her a shower will help to avoid conflicts with other showers she may be having and guest list duplication.
Choose a theme. Kitchen, Lingerie, Tool & Garden, the options are limitless.
Determine your "guest group". Family, Friends, Work colleagues, etc. Knowing what type of group to expect will help you determine which "themes" are appropriate. (i.e. Great-Grandma Betty may or may not feel comfortable at a lingerie shower!)
Get Organized. Keep a notebook for tracking all your important information such as the guest list, addresses, the menu, decorating ideas and to-do list. (Use this notebook to record the gifts given by each guest at the shower. You can later tear out those pages to leave them with the bride to help her complete her thank-you notes).
Make it a Team Effort. Making the shower a group effort is a fantastic idea. Delegate various cooking and decorating tasks to others so all of the burden will not fall on you. If one friend has a flair for flower arranging, then put her in charge of the floral decorations. Another friend could do the invitations, while another loans her fine china and silver for the event. Four, five, or six heads really are better than one!
Avoid corny bridal shower games. Not all games are created equal. While most bridal shower guests may balk at some traditional bridal shower games ("Guess how many beans are in the jar" or "Memory Game"), there are some engaging and meaningful games that can add fun to your shower. If your shower is taking place outdoors, how about a game of crochet or bocci? (These games can be played even if your guests are wearing skirts.) What about a trivia game based on fun & interesting facts about the bride and groom? (You may have to interview close friends and family to get your trivia facts). This can be hilarious!
Fresh Flowers, Music, and Lighting. These 3 factors will do the most to create a beautiful party atmosphere. Pull out some Christmas lights and use them indoors or out. It's amazing how those twinkling lights can create a festive mood!

Four Bridal Shower Theme Ideas:

1. Classic Shower Brunch for Family and Friends
This is the time to pull out the fine china, silver and crystal - or borrow it from a friend! Don't forget the fresh flowers! A delicious quiche, hashbrown casserole, fresh fruit, bluberry muffins and orange juice spritzer makes a fabulous brunch. Try setting the table with baby pictures of the bride and groom - what a conversation starter!

2. Ladies' Picnic in the Park

Imagine a beautiful day at the local park - or your own backyard! Quilts on the ground, scattered with large throw pillows set the scene for a fabulous and unique bridal shower. Lunches can be packed individually in delightful small baskets (which can serve as party favors). Some menu ideas include chicken salad on croissants, fruit kebobs, sweet potato chips, and cupcakes (no untensils needed!) Here's a great idea for serving the sweet iced tea: Pour the tea into individual mason jars, close tightly with the lids and add to the baskets. The ice can be added later. (Be sure to bring extra tea for refills).


3. Girlfriend's Spa and Slumber Shower

It's a Girls' Night!! Have your guests arrive in their favorite pajamas and enjoy an evening designed especially for the girls! The bride-to-be will ecstatic to have special time with her best girlfriends. An excellent party favor would be some flip-flop slippers. Be sure to have plenty of chocolate on hand, as well as a great chick-flick! Manicures, pedicures - even mud masks - will make the evening one to remember!


4. Couples' Home and Garden Backyard Cookout

Include the guys in this shower! Now that many of the home improvement stores offer wedding registries, many grooms are not balking at the idea of attending a wedding shower - especially if it is a cook out with some hearty food involved! Fire up the grill and serve up some hefty hamburgers. Some good ol' potato salad and fresh veggies will keep everyone happy. And don't forget dessert!
A homemade cherry or apple cobbler with ice cream will round out your delicious meal. Try a game of trivia based on "fun facts" about the bride and groom (the families of the wedding couple can be a great source of information for your trivia - just make sure it's not too embarassing!)

On April's Show: Strawberry Mousse Cups

1 pint whipping cream
2 1/2 cups strawberries
1/2 cup sugar
1 envelope unflavored gelatin
1 cup water
2 boxes frozen phyllo cups

Puree strawberries in blender or food processor.
Whip cream with sugar until stiff. Fold strawberry puree
into cream until fully incorporated.
Bring water to a boil and add gelatin. Stir until dissolved.
Let cool 5 minutes. Add to strawberry-cream mixture.
Combine thoroughly and chill until set.
Spoon into phyllo cups or use pastry bag / ziploc bag to pipe
strawberry cream into cups. Keep chilled until ready to serve.

Mini Chocolate Cupcakes with Chocolate Sour Cream Frosting

Preheat oven to 350 degrees.

Mix in large bowl:
2 cups flour and 2 cups sugar

Melt in pan:
1 stick butter
1 c. water
3 1/2 T. cocoa
1/2 c. oil
Pour over flour mixture and stir.
Add:
2 eggs
1/2 c. buttermilk
1 t. baking soda
1 t. vanilla extract

Place mini muffin papers into two 24-cup
mini muffin tins. Fill each cup 3/4 full with batter.
Bake 8-12 minutes or until set. Cool before frosting.

Chocolate Sour Cream Frosting
Melt 1/4 c. butter and 6 oz. Nestle semi sweet chocolate
chips over med.-low heat in saucepan. Heat until smooth.
Remove from heat. Cool 10 minutes. Add 1 1/2 tsp. vanilla
and 1/2 cup sour cream. Combine. Gradually, add 3
cups sifted powdered sugar, stirring after each addition
untl smooth and creamy. Frost cooled cupcakes.

Lemon-Currant Scones (Vanilla Scone variation)

Sweetened, dried cranberries can be substituted for currants

Heat oven to 400 degrees.
Lightly spray cookie sheet with cooking spray.
In large bowl, combine 2 cups all-purpose flour,
1/4 cup sugar, 3 t. baking powder, and 1/2 t. salt.
Mix in 1/2 c. dried currants and 1 t. grated lemon peel.
Add 1 1/3 c. heavy whipping cream. Stir just until dry
ingredients are moistened. Knead dough 6-7 times on
floured surface until smooth. Pat dough to 3/4" thick.
Cut with 2-inch round cutter (or smaller) and place on
cookie sheet.
Bake 12-15 minutes until golden brown.
Cool 15 minutes,
In small bowl, combine 1 c. powdered sugar and 2-3 T.
lemon juice until smooth and thin ecough to drizzle over
scones.

Vanilla Scone Variation
Follow above directions, omitting currants, lemon peel,
and glaze. Increase sugar to 1/2 cup and add 1 T. pure
vanilla extract.

Blue Cheese - Apple Cups

1 pkg. frozen pastry dough
1 container crumbled blue or gorgonzola cheese
1 large apple, cored and chopped into small chucks
1 T. butter
2 T. brown sugar
1/2 c. whipping cream
1 egg
1/4 t. salt

To make 12 cups:
Preheat oven to 375 degrees.
Follow pastry defrost directions. Cut 12 squares (3" x 3")
from pastry sheets and refreeze unused dough.
Gently press the squares of dough into a 12-cup mini-
muffin tin (sprayed with veg. oil). Crimp the edges.
Melt butter in skillet. Add brown sugar and chopped apple.
Saute until apple is soft, carmelized, and apple juices are
syrupy. Set aside.
Place 1 tsp. crumbled blue cheese into each cup.
Whip together cream and egg.
Pour 1 1/2 tsp. egg mixture over blue cheese.
Top each cup with 1 heaping tsp. carmelized apple.
Bake 20 minutes or until golden and set.
Enjoy warm or room-temperature.

Cucumber Tea Sandwiches

1 cucumber, peeled
1 container Garlic & Herb spreadable cheese
8 slices very thin white bread (Pepperidge Farms)
salt

Cut cucumber in half. Standing each half on the cut end,
slice lengthwise making very thin slices.
Spread 1 tsp. cheese on each slice of bread.
Layer 2-4 cucumber slices on each of 4 slices and
top with remaining 4 slices of bread. Press gently.
Using a serated knife, carefully slice the crusts off the
bread. Gently holding the sandwich in place, carefully
slice each one into 4 finger-length strips.

On March's Show: Irish Soda Bread

2 cups flour

2 t. baking soda
2 t. baking powder
1 t. salt
1/4 c. sugar
1/2 c. golden raisins, brown raisins, or currants
1/2 c. chopped walnuts
3 T. shortening
3 T. butter
2 t. carraway seeds
1 c. buttermilk

Combine flour, baking soda, baking powder, salt and sugar.
Add raisins and nuts and toss. Cut in butter and shortening
using a pastry blender, two knives, or a food processor until
combined and butter/shortening pieces are no bigger than
pea-sized. Slowly add buttermilk until mixture is soft and holds
together (you may not need the whole cup).
Turn dough out onto floured cutting board and knead for 1 to 2
minutes. Form into a round loaf and cut a cross into the top.
Place on baking sheet and bake at 375 degrees for approx. 45
minutes or until a knife inserted in the middle comes out clean.

Citrus Honey Mustard Glaze

Combine equal amounts of the following:
- butter
- honey
- spicy brown mustard
- orange juice
Melt butter in saucepan first, then add the other ingredients.
Simmer until reduced by almost half.
Excellent served with corned beef, poultry or pork.