A Girl Can't Spend All Her Time in the Kitchen

No matter how much I enjoy being in my kitchen and preparing for family gatherings I can’t deny that I love to be pampered and waited on. Of course it doesn’t happen often enough for my taste…

However… It may be coming… Doug’s grandmother has been visiting Branson annually for years. Now that she is unable to drive that distance- and she refuses to take a bus trip- she has been hinting around that she would like us to take her, “Maybe Doug’s family could come up from Texas, too.”

I know, I know, Branson conjures images of tour buses full of older people. But that’s the “old” Branson. Have you seen Branson lately?

Since this is a food site, let’s talk about all the amazing restaurants…

The Hilton Promenade at Branson Landing hosts the finest in comfort food with a twist. Ricotta Gnocci followed by a Stuffed Filet Mignon with a side of Asiago Mashed Potatoes. And for dessert? Chocolate fondue. Mmmm…

Sticking with just the Hilton hotels you can stay and eat at the Hilton Branson Convention Center Hotel. Choose Java Jive for a quick breakfast and settle in to Trofi for dinner. Get the Flaming Saganaki Cheese as an appetizer- you won’t regret it.

And if you’re going to be eating at one of the Hilton hotels why not stay? There are some great deals going on now for the holidays. There is even a Trofi package with restaurant or room service credits! Oh, yeah, being reimbursed to eat. That’s my kind of place!

Of course food isn’t all there is in Branson. There are some amazing shows now- and not just twangy country & western, either. The Irish Tenors are there now, as is Spirit of the Dance. And the Ultimate Beatles Experience.

Really, this isn’t your grandma’s Branson- although she’ll still love it!

Ruby Sippers

I've made these lovely drinks twice now. And they were a hit both times. You're just going to have to believe how pretty they are because, somehow, I misplaced the photos I downloaded. They are no where to be found.

So when I tell you that this creates a festive ruby beverage that will not only enhance your party but will bring you rave reviews you're going to have to trust me.

The recipe says it makes 6 cocktails but it made far more than that... Maybe my champagne glasses are small? I used fresh cranberries as they were in season. Recipe from Cuisine at Home magazine.

Ruby Sippers

1 1/2 cups fresh or frozen cranberries
1 cup cranberry juice cocktail
1 cup sugar (if this is too much sugar for you it can be halved)
Juice and rind of 2 orange
Orange wedge, optional
Red sugar, optional
1 bottle chilled sparkling white wine (here's my frugal trick: I bought really inexpensive asti spumante- I don't like dry brut. If you are mixing stuff into "champagne" you can get away with using a less expensive bottle!)
whole cranberries

Pulse 1 1/2 cups cranberries, cranberry juice in a food processor until berries are coarsely chopped. Simmer in a saucepan over medium heat with sugar, and orange juice and rind until syrupy. about 10 minutes. Strain, then cool syrup to room temperature. If desired, rub rims of champagne flutes with orange wedge and dip in red sugar. Pour 1-2 Tbsp. syrup into glasses, then top with sparkling wine. Garnish cocktails with whole cranberries.

To make the glasses really sparkle rub the rims of your champagne flute with and orange wedge (I used a clementine) and dip in red sugar.

Note: leave this at room temperature, refrigerating it will turn it to jelly. That said, I froze the leftover syrup for a month and left it at room temperature to thaw before I used it again and it was fine.

Munchable, Crunchable M&Ms Mix

This is an altered recipe from Hershey's. It initially called for the now discontinued Kissables and for Heath Bits O' Brickle toffee bits, which I could only find in chocolate coated.

I initially made this because I wanted something that was easy to send through the mail and easy to share. It's a lucky thing I made two batches because this wouldn't have made it out of the house if I hadn't! Yummy!

Ingredients:

* 8 cups popped popcorn I just bought the plain, unsalted pre-popped stuff)
* 2 cups miniature pretzels
* 3/4 cup peanuts
* 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits (the chocolate covered work, too)
* 1/2 cup light corn syrup
* 1 cup M&Ms Chocolate Candy (I used the Christmas mix as this was a gift)

Directions:
1. Heat oven to 275°F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn, pretzels and peanuts in prepared pan.

2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Note: If using the chocolate toffee bits watch your pan carefully as the chocolate melts faster. You will want to lower the temperature after the chocolate melts but before the toffee has completely melted. Stir constantly.

3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes or until slightly cooled. Cool completely. Stir in candies. Store in tightly covered container in cool, dry place. About 12 cups popcorn mix.

NOTE: For best results, do not double this recipe.

Sweet Peanut Brittle

I adore peanut brittle. And this recipe from Kraft makes it so easy to make! It's great without the added chocolate, too!

We give treats as gifts every year and this always makes it's way into those bags and baskets! The girls like to help with the dipping.

Prep Time: 5 min
Total Time: 50 min
Makes: About 1-1/2 lb.

What You Need

1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups cocktail peanuts
1 tsp. baking soda
1 tsp. vanilla
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup creamy peanut butter

Make It

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.

Note: make sure you cook this long enough. If you don't you will lose a cookie sheet (because it won't come off!) And don't line the cookie sheet with anything... Or you'll lose a batch of peanut brittle! Yes, I've done both!

MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.

To add some bite to your brittle add 1t hot pepper sauce when you add vanilla.

Chocolate-Truffle Torte

A little slice of this cake goes a long, long, long way. It's sinfully chocolaty, moist and decadent. It stands alone easily but the chocolate is really enhanced with fresh berries. The recipe says it serves 10 but I easily fed 16, it's that rich.

It's another recipe from Everyday Food magazine. The recipe calls for dark rum but I used Irish Cream and it was wonderful!

You need:

* Unsalted butter, room temperature, for baking pan
* 1 pound semisweet chocolate, coarsely chopped
* 6 large eggs, room temperature
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 2 tablespoons dark rum (or other liqueur)
* 1/2 cup heavy cream, whipped to soft peaks, plus more for serving (optional)

You do:

1. Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of waxed or parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for step 5.
2. In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature. (I used Bakers chocolate and melted it in the microwave. For this amount of chocolate I begin at one minute, stir, then heat in 30 second increments until smooth)
3. In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and liqueur until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.
4. Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan, and smooth top.
5. Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 30 minutes.
6. Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream, if desired.

Why bake this in a water bath?
Baking this torte in a hot-water bath helps set the cake so it doesn't crack.

Win a Children's Christmas Apron

Remember that great apron Brenna got from Laine's Babies? Sure you do... This one...



Right now you can win one at Elaine's Life as a SAHM blog! Elaine doesn't ask for much in return - a comment, a little linky love... And then your kid can be stylin' like mine while helping make Christmas cookies!

And, hey, tell her Jody sent you. It doesn't gain me anything, it's just nice to know where people come from.

Sassy Apron Winner!

The winner of the Christmas Sassy Apron is DebbieLynn at On the Banks of Stony Creek.

Random Integer Generator

Here are your random numbers:

70

Timestamp: 2008-12-10 14:06:04 UTC

DebbieLynn has until 5 pm Friday to contact me with her mailing address. If she doesn't send me her address by that time the prize is forfeit and I will draw a new winner.

Final Days to Win a Sassy Apron for Christmas!

If you haven't signed up to win the Sassy Apron yet... Why not? It's guaranteed to make your Christmas cookies taste better and your Christmas dinner more festive!

And, to sweeten the contest I'm adding two days!

So make sure you get your entries in! You can get up to three entries, that's three chances to win!

Go enter!

Macaroni & Cheese with basil bread crumbs

It's probably some sort of crime to say that Mac & Cheese has never been a favorite food of mine. Somehow it just seems "blah". And the boxed stuff... Ick.

So when I got the October issue of Cuisine at Home magazine I skipped over the mac & cheese recipe multiple times. It wasn't until I read the recipe that I thought this might not be typical mac & cheese. First, it has a bit of zing provided by Worcestershire sauce and mustard. Second, it has 4 cheeses in it.

This ain't your kids mac & cheese- but they'll devour it, too!

Here's What You Need
1/2 lb dry pipette or elbow macaroni
3 T unsalted butter
2 T all purpose flour
2 c whole milk, warmed (I used skim)
1/2 c chicken broth, warmed
3 oz shredded fontina cheese
3 oz shredded white Cheddar
3 oz shredded white American cheese
3 T Parmesan, grated
2 t prepared yellow mustard
1 t Worcestershire sauce
Salt,pepper, nutmeg & Tabasco to taste
2 slices soft white bread (I used soft wheat)
10 leaves fresh basil
1 T olive oil

Here's What You Do
Preheat oven to 400 degrees. Coat 4 one-cup oven proof baking dishes (or one 1-qt baking dish) with nonstick spray. (Mine made 6 one-cup servings)

Cook macaroni in boiling salted water in a saucepan for 1 minute less than directed on package (this keeps it from getting mushy during baking). Drain and set aside. Return pan to medium-low heat.

Melt butter in the pan, then add flour; stir until pasty. Gradually whisk in milk & broth, increase heat to medium and bring to a simmer. Cook until slightly thickened, about 4 minutes. Reduce heat to low, stir in cheeses until smooth, then add mustard, Worcestershire and seasonings. Fold in macaroni and transfer to baking dishes.

Process bread, basil, oil, salt and pepper to taste until fine then sprinkle over macaroni. Bake until bubbly and crumbs are browned, about 15 minutes.

Let Me Introduce You To: Laine's Babies

With Christmas baking galloping toward us at full speed Brenna was thrilled when I told her that Elaine from Laine's Babies had set her up with her very own apron and chef's hat- perfect for keeping clean and keeping her hair out of her face while we make those yummy truffles for her teachers!

This adorable apron has a gingerbread theme and three pockets for essential cooking items. The chef's hat has an elastic band at the back so it will fit a child's head... or even an adult's! (Yes, I tried it on! I'm not sure if Brenna's head is big or if mine is small...)

Your little chef will feel so grown up and professional! This is a great gift for your kitchen helper!

And best of all Laine's Babies items are washable, affordable (aprons begin at $7 and chef's hats at $5) and completely customizable (for special orders just contact Elaine and let her know what you're looking for- she'll create just what you desire!)

I can guarantee that this apron and hat will be seeing a lot of use- I know a little girl whose aunt bought her an Easy Bake Oven for Christmas...