Apron Elegance

Be the Hostess with the Mostest and More!

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Elvis' Favorite Cake

This tastes amazing when its been in the refrigerator for a day or two.  This is a special treat to take to a family event or potluck.  The pineapple and pecans are a nice combination that draw you to the refrigerator with a fork to sneak a bite late at night.  Shhhh…a girl’s gotta eat.  Let’s face it.  If it’s good enough for the King of Rock’n’Roll, then it’s good enough.

1 White cake mix (box)

1 - 20 ounce can of crushed pineapple

1 cup sugar

16 ounces cream cheese, room temperature

½ cup butter, room temperature

2 - 3 cups powdered sugar (I used 2)

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

Bake cake mix according to directions on package.  Poke holes all over the cake with a fork or butter knife.  Combine pineapple (with juice) and 1 cup sugar in a sauce pan.  Bring to a boil.  Simmer for about 5 minutes.  Spoon pineapple and juice over the cake.  Spread the pineapple out evenly.  In a large mixing bowl, cream together cream cheese and butter.  Slowly add powdered sugar.  Beat until smooth, adding in the vanilla extract.  Frost cake and top with pecans. 

Refrigerate the cake.  Cake is best prepared in the morning and served the next day.

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Stretch Your Grocery Dollar with Strategic Meal Planning

I have a Midwestern way of thinking about groceries. Where the rest of the world sees a fresh green pepper glistening in the grocer’s misted produce section, I see a pepper cut into thirds. One third of the pepper would go into quesadillas, one third is reserved for salad and the last third is chopped into weekend omelets. The key to cross-training with your groceries is to think of main items in thirds or halves and to improvise with what you have on hand. 

One loaf Texas Toast = Big grilled cheese and soup dinner, Garlic bread for spaghetti dinner, Excellent weekend French toast or Indulgent croutons

Two pounds hamburger meat and one pound Italian sausage = Spaghetti sauce, (1/4 lb. or less) hamburger meat reserved from initial frying to season for quesadillas later in the week, a sprinkle of sausage reserved is good in an omelet or inside a calzone

Leftover spaghetti sauce = Thicken with a little corn starch and it makes a fabulous calzone filling or pizza sauce and only takes about one or two cups

Tortillas = Quesadillas, Sandwich wraps

One pound deli counter turkey = Sandwich wraps, Topping for a large salad

Fresh bunch spinach = Sauteed side dish in bacon grease and carmelized onions, added to canned soup for vitamins, Use instead of lettuce for turkey wraps

Blueberries on special 2 quarts/$5 = Pancakes, Frozen yogurt smoothie for Friday night snack

Bananas = Snacks, Smoothie ingredient, Topping for frozen waffles with peanut butter and walnuts

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Cabin-Fever Recipe for Kids: S'mores Shingles

This indoor s'more recipe is sure to end in messy giggles! 

Place the chocolate baking squares into a Ziploc bag and microwave at half power 10-12 seconds at a time.  Mush the chocolate in the bag in between 10 second zaps until chocolate is melted.  Cut a small slit in corner of Ziploc and paint the shingles with sweeps of the bag.  The chocolate takes a while to set, but if you don’t mind chocolate covered hands you can serve immediately.

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Perfect Valentine's Party Hostess Gift!

Try Chocolate Dipped Strawberries for an easy dessert or hostess gift. It’s relatively easy if you know how to melt chocolate and this scrumptious treat has a fan-following like no other. 

Tips and Techniques for Melting Chocolate Dipping foods into chocolate is not rocket science. However, a little more knowledge about how chocolate interacts with heat will make you more successful in your attempts to paint food with love.  Chocolate is VERY good at melting. It requires a gentle push from us—not a blaze of heat. Chocolate begins melting at 80 degrees Fahrenheit and up to 115 degrees Fahrenheit. Body temperature is 98.6---get the point? Too much heat risks scorching and who wants the tragedy of lumpy bitter chocolate?  Here are some techniques to try: 1. Microwaves are very useful for melting chocolate. The key is to keep the microwaving at half power and stir every 10-12 seconds. Yes, every 10-12 and no exception. Don’t be tempted to let it go for 20 seconds or you risk burning. Chocolate holds its form even when melted so you have to stir in between every 10 second run.  2. *My favorite way to melt chocolate is to use a big pasta pot with about two inches of water in the bottom and a large metal mixing bowl fit snugly on top. The wide lip allows me to dip items directly into the bowl and stir as I go. The water should be hot-- just below simmering. Do not boil the water. We just need a little heat to slowly and gently do what a closed warm hand can do efficiently. 3. DO NOT ALLOW WATER to get into your chocolate. Make sure every spatula, utensil, bowl and cleaned strawberry or items to be dipped are bone dry. Just a few drops of water can wreak havoc and cause chocolate to “seize” which is when the liquid cocoa butter separates and forms lumps of cocoa powder. 4. Avoid chocolate chips which have less cocoa butter in them and are harder to melt. They are designed to go into cookies and hold their form. Opt for baking bars or blocks instead.  5. STORE CHOCOLATE ITEMS AT 65 Degrees F

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Super Bowl Sliders

Super Bowl Sliders

All summer, I tried recipe after recipe seeking out the ultimate burger. The ingredients made them fall apart on the grill or lacked the flavor promised. At last, I found the ultimate burger recipe this weekend. Say goodbye to boring and hello to sexy little sliders just in time for Super Bowl feasting. This Ina Garten slider recipe is the best. I made a few changes to this recipe. I added a tablespoon of Ranch Dressing mix to the seasoning and used American cheese instead of Gruyere. Also, I buttered my cocktail buns before grilling and added grilled caramelized onions as a topping.

*There are two things to keep in mind with this recipe. The first is to choose a fatty meat. Don’t go lean unless you don’t mind losing flavor. Check to make sure the beef is 80/20 fat content. Second, do not mix the hamburger with your hands. Instead use a fork to mix the ingredients. Otherwise, the fat starts breaking down and it diminishes the quality of the final product. Quickly pat them into small thin sliders. It works best if you have a grill or griddle to work with to cook several at once.

Sliders Ina Garten/FoodNetwork.com

Ingredients

2 pounds premium ground beef (80 percent lean and 20 percent fat)

1 tablespoon good Dijon mustard

3 tablespoons good olive oil, plus extra for brushing the grill

1 teaspoon chopped thyme leaves

3 teaspoons chopped garlic

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 ounces grated Gruyere

12 small Brioche buns

4 ounces baby arugula

3 medium tomatoes, sliced in 1/8-inch-thick rounds

2 small red onions, sliced in 1/8-inch-thick rounds

Ketchup, for serving

Directions

Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup

http://www.foodnetwork.com/recipes/ina-garten/sliders-recipe/index.html

Check out this awesome recipe on FoodNetwork.com!

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Hostess Tip: Toasting Made Easy

May we have more and more friends, and need them less and less.

Here’s to a full belly, a heavy purse and a light heart.

To my friend: If we ever disagree, may you be in the right.

May the wind be always at your back. May the sun shine warm upon your face. And rains fall soft upon your fields. And until we meet again, May God hold you in the hollow of His hand.

Always remember to forget The troubles that passed away. But never forget to remember The blessings that come each day.

May there always be work for your hands to do, May your purse always hold a coin or two. May the sun always shine warm on your windowpane, May a rainbow be certain to follow each rain. May the hand of a friend always be near you, And may God fill your heart with gladness to cheer you.

May you live all the days of your life.

Old wood to burn, Old books to read, Old wine to drink, Old friends to trust.

"To get the full value of joy, you must have someone to divide it with." -- Mark Twain

May the most you wish for, be the least you get.

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Unforgettable Cakes

Unforgettable Cakes, Food and Fun. Enjoy these tips for putting together a spectacular birthday party. Orange Creamsicle Cake Recipe

This cake tastes like none other. It is intense, very sweet and a nice change for people who are tired of a vanilla and chocolate dominated world. If you’ve ever had a Creamsicle Popsicle or an Orange Push-up, then this is an exact flavored dejavu of that childhood experience. The only hard part about this recipe is shopping for the many ingredients it calls for—but so worth the extra wow and kids love it.

This recipe is for any 1950s themed party. It looks fantastic when presented and isn’t all that hard to pull off like a pro. Just use the above Creamsicle Cake recipe and pour batter into cupcakes. I use a 1/3 cup and pour the exact same amount into each cupcake for a more uniform look and it’s easier to pour the batter into cupcake papers without making a mess. Once the cupcakes have cooled then you can apply the frosting. Frosting Recipe 2: 2 cans Whipped Supreme Vanilla Frosting. One large Ziploc bag Non Pareil Sprinkles rainbow color

Cut bending soda straws shorter for beautiful presentation Remember the ¼ tsp of Orange Kool-Aid we used in the cake? Don’t throw it away. Instead mix remaining Kool-Aid into one can of vanilla frosting until it turns a beautiful orange—mmmmm tasty and sweet without having to labor over food coloring. Leave the other can white and mix also. Load a Ziploc back as neatly as you can with all the White frosting parallel to orange frosting. Cut large slit in bottom of bag and watch as you get a white/orange swirl frosting that goes on gorgeous without having to individually frost each cupcake with a spatula. Add sprinkles, cherry and straw for “soda fountain” effect. (Note: This technique—although easier and visually more appealing—uses tons of frosting so may need 3-4 cans to frost 24 cupcakes.)

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Hot Spiced Apple Cider

Pour apple cider and maple syrup into a large stainless steel saucepan. 

 Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture. 

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling. 

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired

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Velvety Hot Chocolate

INGREDIENTS • 8 teaspoons sugar • 4 teaspoons baking cocoa • 4 cups milk • 1 ½ cups miniature marshmallows • 1 tsp vanilla extract • Cinnamon to taste • Kosher salt to taste • Whipping Cream to taste DIRECTIONS In a saucepan, combine sugar, cocoa, milk and marshmallows. Cook over medium heat and stir continuously until marshmallows are melted (about 7 minutes.) Remove from the heat and stir in vanilla. Pour into mugs. Add whipped cream, sprinkle with cinnamon and a dash of kosher salt.

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Hostess Tip: Open House Hot Holiday Drink Buffet

Try something new and welcome your guests with a hot drink buffet. This is a fun and simple way to make something special without a lot of kitchen time or fussing over food. Prepare these fabulous drinks ahead of time and enjoy visiting with your guests instead of manning the oven. Also, you gain the added bonus of a house that smells like cinnamon and chocolate.

ild their own special hot chocolate creations. Have a camera on-hand and let them write their own recipes for the perfect cup of hot chocolate and print out the picture for them to glue to a recipe card. For adults, you can add packets of Starbucks, Via instant coffee. It turns hot chocolate into hot mocha with that extra kick. *Consider adding another carafe of hot water for tea drinkers. Tips: Serve decorated sugar cookies, bowls of nuts and white chocolate dipped pretzel sticks alongside your dink buffet. The combination of sweet and salty is irresistible.

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Spice up your Thanksgiving Apps

Guacamole is a hands down favorite and receives rave reviews when paired with hot fresh tortilla chips.  

Also, the chile spiced nut recipe is nice because it can be made in advance and kept on hand for impromptu gatherings.  One of my particularly favorite beverages to serve is the Brazilian Limeade.  It is a special non-alcoholic drink that goes well with Mexican dishes and holds its own along side Corona and margaritas.  Preparing over-the-top non-alcoholic drinks can allow everyone (including children) to feel like part of the party.

Baked Tortilla Chips

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

3 Tbsp lime juice

1 Tbsp olive oil

1 pkg flour or corn tortillas

Preheat oven to 350 degrees. 

Use pizza cutter to cut tortilla into eight wedges and place on a single layer on a baking sheet. 

Combine oil and lime juice in a mister and spray each wedge until moist. 

Combine cumin, chili powder and salt in a small bowl and sprinkle on chips. 

Bake for seven minutes or until crisp, but not too brown. 

Guacamole

3 Tbsp finely chopped white onion

4 serranos chiles

2 Tbsp of cilantro

1 tsp of cumin

½ tsp of sea salt

3 Hass avacados

2/3 c tomatoes, finely chopped

Lime juice of half a lime

Top it with:

2 Tbsp finely chopped white onion

1 Tbsp ciliantro

2 Tbsp finely chopped tomatoes 

Grind onion, fresh chiles, cilantro and salt into rough paster, preferably with a molcajete.  Cut avacados and remove pits.  Scoop out the flesh with a wooden spoon. Mash the flesh roughly into the chile mixture until well mixed.

Stir in chopped tomato and sprinkle the guacamole with exra onion, cilantro and tomato.

Chili Spiced Nuts

1 ½ c pecan halves

¾ c pine nuts

¾ c hulled pumpkin seeds

1/3 c pistachios

3 Tbsp vegetable oil

3 Tbsp sugar

¾ tsp chipotle powder

½ tsp salt 

In a large bowl mix pecans, pine nuts, pumpkin seeds, pistachios and oil. Add sugar, chipotle powder and salt; mix to coat nuts evenly. Add more chili and salt to taste.

Coat a 10”x15” baking pan with cooking oil spray.  Spread nuts in pan. Bake in a 325 degree oven, stirring occasionally, until nuts are browned, 15-20 minutes. Cool. Serve or store airtight at room temperature up to 1 week.

Brazilian Limeade Recipe

3 limes

4 cups water

7oz heavy cream 

1/2 cup sugar 

2 cups ice cubes

Directions

1. Wash limes thoroughly with water and detergent. Cut off the ends and slice into eight wedges.

2. Place limes in a blender with 2 cups water, pulsing only 3 to 5 seconds (so it won't become bitter).

3. Strain through a fine mesh strainer to remove rinds. Add 2 more cups of water, the heavy cream, sugar and ice, blend again for a few seconds. Serve immediately.

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5 Hostess Gifts Under $10 That Make a Big Impression

I’m the first to appreciate a good bottle of wine, but when the hostess receives twenty bottles of wine as a hostess gift, it seems impersonal. The next time you plan on attending a party, take some time to think ahead and prepare a more personalized gift. The following hostess gift ideas are thoughtful, unique and best of all under $10.

Plant extra herbs in medium sized pots and give the gift of fresh ingredients. Herbs pack an extra punch because of their sharp earthy smell and green presentation. This is the bouquet that keeps on giving. I don’t know a cook alive that wouldn’t appreciate a fresh bunch of basil.

Give a classic book as a gift. What woman turns down another read of “Jane Eyre?” (I found this 1943 Random House edition with gorgeous engravings by Fritz Eichenberg for just $4.) Keep your eyes open for unique editions at rummage sales and used book stores. If you feel comfortable enough with the gift receiver, jot a note to request a cup of coffee and book discussion at a later date.

Bring a pound of exotic coffee, tea or chocolate. (I like to support local chocolatiers and roasters.) Who doesn’t love caffeine in some form?

For intimate friends and relatives, you can frame an old picture in a small frame (anything bigger than 5X7 presents a placement problem.) I would suggest scanning the photo and changing it to black and white so it will blend with their décor. Write a note about the particular memory and tell that person how much that experience meant to you.

Dog or cat treats are an exceptional hostess gift and elicit smiles or wags from all.

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Blind Date Appetizer

Your guests will have fun guessing the ingredients of the Blind Date Appetizer. The sweet, salty and nutty combination of these little gems produces rave reviews. Simple, easy to assemble and unique--be sure to have extra copies of the recipe on hand.

24 pecan halves

24 large pitted dates

2 ounce parmigiano-reggiano cheese

4 ounce sliced prosciutto

Freshly ground pepper

Heat oven to 350 degrees. Place pecans on a baking sheet and bake 8-10 minutes or until fragrant. Cool.

Set oven to 450 degrees. Make a slit along top of each date. Cut the parmigiano-reggiano cheese into thin slivers. Stuff a pecan half and sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of proscioutto.

Place dates on a baking sheet; bake 6 minutes, or until proscioutto is crisp and cheese softens. Transfer dates to a plate and finish with a fresh pepper. Serve hot, warm or at room temperature.