Recipe Friday

I was going to write a blog about Eli’s Christmas program today at school, but after a day of Georgia screaming, I just don’t think I have the energy. Seriously, there may have been about 30 minutes this morning when her head wasn’t spinning around. That’s about it.

I did manage to get Eli’s Christmas program on video, so hopefully I will get that uploaded to YouTube soon. There’s nothing cuter than a bunch of 3-5 year-olds singing Jingle Jingle Little Bells.

Right now, I wanted to post my Sweet and Spicy Party Mix recipe. I make it every year for Christmas. It is awesome. It’s an old recipe, and I kept tweaking until I finally got the right sweet/salty/spicy combination. This rocks! I only make it at Christmas time because I can literally eat all of it in one sitting.

Sweet and Spicy Party Mix

6 cups Kix cereal
6 cups Honey Nut Cheerios (this gives it the sweet flavor!)
6 cups Corn Chex
4 cups pretzel sticks
2 cans mixed nuts
1 ½ cups vegetable oil
2 Tablespoons Worcestershire sauce
4 teaspoons Tobasco sauce

In a large roasting pan, combine cereals, nuts and pretzels. In separate bowl, mix vegetable oil, Worcestershire sauce and Tobasco. Pour over cereal mixture, and stir cereal until it is well coated.

Bake at 200 for about 1 hour, stirring every 10 minutes. Store in air tight container.

Enjoy!!

Thanksgiving on a Stick

As Thanksgiving approaches, Eli’s class has been talking about the holiday a lot in preschool. The other day, his class made Thanksgiving decorations, and on their decorations, each student stated what they were thankful for. Yesterday, all the decorations were up in the hall. I started reading them, and many of the kids said things like, “I’m thankful for my mom.” or "I’m thankful for hugs from mommy.”

Then I got to Eli’s. His said, “I’m thankful for maps.” *sigh* Maps? Seriously? I looked over at a woman who was reading the decorations for the 3-year-old classroom. She looked equally bewildered. She said, “My son is thankful for the carpet cleaner guy.” HA!

When we got home from preschool, I was looking over the list for my Thanksgiving menu. Last year, everyone hated my pumpkin muffin stuffin. So, this year, I thought I would go with more of a cornbread stuffing. I found a great recipe. It takes chopped apples and walnuts in the dressing. After last year, I thought I should okay my ideas by my dinner guests.

So I called my dad. I asked if he would eat cornbread stuffing if I put apples and walnuts in it. Long pause. Then he said, “I don’t know why you would want to do that.” Dude! At this point, I may order Chinese takeout.

Except for the pie. That’s one thing I never get wrong. And this year, I found an awesome recipe for a Chocolate Bourbon Pecan Pie! Oh yeah, baby! I can’t wait to try this one! Are you ready? Here it is!

Chocolate Bourbon Pecan Pie

Ingredients
· 1 (9 inch) pie shell
· 1 cup white sugar
· 1 cup light corn syrup
· 1/2 cup butter
· 4 eggs, beaten
· 1/4 cup bourbon
· 1 teaspoon vanilla extract
· 1/4 teaspoon salt
· 6 ounces semisweet chocolate chips
· 1 cup chopped pecans

Directions
1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Manic Monday - Chip

Welcome to my recipe edition of Manic Monday!!

Manic Monday is the brainchild of Morgen over at It’s A Blog Eat Blog World. For more information on participating in Manic Monday, visit Mo for the complete rundown.

This week’s Manic Monday word is chip. First, I thought I could easily write about the chip on my shoulder. But after my evil twin eclipsed my body last week, I’m sure you’ve all heard enough about the innocent bodies left in the wake of my PMS.

Instead, I will turn toward a chip that is very near and dear to my heart – chocolate chips. Oh yeah, baby!

Okay, this may go along with the PMS too, but it’s much more enjoyable.

Eric and I were actually having a discussion about chocolate chips the other day because he was reading his Rachael Ray magazine, and she listed all the staples you should keep in your pantry – among them, chocolate chips. Eric said, “Chocolate chips aren’t a staple.”

I’m sorry, what?! Apparently, he’s on crack. Of course chocolate chips are a staple. I asked him when the last time was that we didn’t have a bag of chocolate chips on hand. He responded, “Just because you always buy chocolate chips does not mean they’re a staple.”

Hmph. At least now, I have Rachael Ray on my side.

In celebration of the chocolate chip, I am posting my absolute favorite recipe using chocolate chips. They are Chocolate Highlander Cookie Bars. Dude! They are the best freaking things ever. There’s a layer of shortbread on the bottom, and a layer of rich gooey chocolate on top. Sweet Lord in Heaven!

Best. Things. Ever. Enjoy!

Chocolate Highlander Cookie Bars

Ingredients
2 sticks butter, softened
½ cup powdered sugar
¼ teaspoon salt
2 cups flour, unsifted
4 eggs, beaten
2 sticks butter, melted
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup flour, unsifted
2 ½ cups chocolate chips
⅓ cup powdered sugar

Directions
Preheat oven to 350° F., rack in middle position

FIRST STEP:
Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9- X 13-inch pan with your fingers (standard cake pan).

Bake at 350 degrees F for 15 minutes. That makes the shortbread crust. Remove from oven. (Don't turn off the oven!)

SECOND STEP:
Mix eggs with melted butter and granulated sugar. Add baking powder, salt, and flour, and mix thoroughly (by hand or with hand mixer).

Melt the chocolate chips in a small double boiler, a pan over hot water on the stove, or nuke them for 3 minutes in the microwave on high. (Be sure to stir—chips may maintain their shape even after they're melted in the microwave.)

Add the melted chocolate chips to your bowl and mix thoroughly.

Pour this mixture on top of the pan you just baked and tip the pan so it covers all of the shortbread crust. Stick it back into the oven and bake it for another 25 minutes. Then remove it from the oven and sprinkle on additional powdered sugar.

Let it cool thoroughly and cut into brownie-sized bars. You can refrigerate these, but cut them before you do. (They're pretty solid when they're cold.)

Friday Feast

Italian Mini Meatloaves

I got this recipe out of Kraft Food and Family, and I tweaked it a little. Yum-o!

Ingredients

1 lb. extra lean ground beef

1 pkg. (6 oz.) Stove Top Stuffing Mix

1 cup water

1 Tablespoon Italian seasoning

1/2 jar spaghetti sauce (I used fire-roasted tomato and garlic)

mozzarella cheese

Directions

1. Preheat oven to 375. Mix meat, stuffing mix, water and Italian seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

2. Evenly spoon spaghetti sauce into indentations in meatloaves.

3. Bake 30 minutes or until meatloves are cooked through. Top evenly with cheese; continue baking 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Updates and Pumpkin Bars

Happy Saturday, everyone! I always feel out of the loop when I go a day without blogging. Yesterday was so busy. My husband’s workplace had a huge Halloween party for the kids, and after that, I went straight to a Passions Party!

Yes, I’ve done it. I’m an official Passion Consultant. You’ll notice the change in logos on the right side of the page. I’m still selling the Discovery Toys, but let’s face it, people seem much more interested in the Passion Parties. I hope everyone will check out my new Web site. You might not want to click on the products section if you’re at work, but other than that, you should be fine. The shopping cart should be configured in a couple of days, and then people can purchase directly from my site.

Also, notice a few new entries to my blog roll that are long overdue – Macoosh, Momish, Hulai, Daphne, and Scribbit.

Just a quick update for now. But I have some great stories for everyone about the Halloween party and Georgia’s love affair with a miniature mummy, as well as the Passion Party I went to last night. It was a couple’s party with a bunch of cops and their wives. Ohhhh, this is going to be a fun job.

Today, I am desperately trying to recover from a sinus infection that has knocked me on my ass. I really thought my supermom powers would help me in warding off an infection. No such luck. I think I may have to break down and call the doctor on Monday for antibiotics. I just hope she doesn’t make me come in. Because there is nothing quite as fun as trying to control two small children in the waiting room of a doctor’s office while I’m sick. Woo hoo.

Until I am back in top form, please enjoy my recipe for delicious spiced pumpkin bars:

Ingredients:
2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

1 15-ounce can pumpkin

1-2/3 cups granulated sugar

1 cup cooking oil

3/4 cup chopped pecans (optional)

Pecan halves (optional)

1 11-oz. package cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

2 cups sifted powdered sugar

Instructions:
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.

2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.

3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Celebrations!

I actually did not blog yesterday, and I was kicking myself for it. I started blogging for the creative writer buried somewhere inside of me, and I try to do it every day. Unfortunately, I think I was a member of corporate America for way too long. I forget that there’s no one around to give me a negative annual review if I miss a day of blogging. (At least I hope not.)

Last night, I took a much-needed break and went out with Amy and Heather. We went to Johnny Carino’s, where I enjoyed a few Bellinis, to celebrate Heather’s 30th birthday. I used to be great at getting awesome birthday gifts for people. But this week, I don’t think my brain was functioning properly due to lack of sleep. I got Heather a box of picture frames. A big box with 10 picture frames. It seemed like a good idea at the time. Heather and BL just got married and they have tons of photos, so it’s a functional gift. Right? Okay, fine. I’m slipping. I will have to work on my gift-giving powers before Christmas. I knew I was in trouble when she unwrapped it and thought there was something else in the box (because surely I didn’t get her a box of picture frames). Oh, but I did. I just sunk down in my chair and nursed my second Bellini at that point.

Now, to my blog celebration. My goal was to break into the top 100,000 at Technorati by the end of the year. I thought that was a daunting task since I started out at 542,000. So, I went to Technorati yesterday to do my weekly check. I am 33,000. Oh yeah! I rock! I still don’t see my parade anywhere! Jeez, what is up with that? No parade when I got bestest blog, and no parade for being 33,000 at Technorati! Oh well, I shall have another Bellini and celebrate.

I actually woke up this morning to make bread, because honestly, I need more carbs. Plus, it’s raining. For some reason, I want to bake when it’s raining. I am making beer bread. My husband walked into the kitchen as I was popping open a bottle of beer at 8 a.m. He looked slightly worried. I think he’s concerned that more and more of my recipes take alcohol. The other day, I made this awesome ravioli lasagna recipe that I got from Rachael Ray. It took 1 cup of red wine. What was I supposed to do with the rest of the bottle? You can’t have left over wine, right? So, I drank that. At least I wasn’t sipping the beer at 8 a.m. this morning.

Tonight, the celebration continues. We are going to a party. An actual real-life adult party at Eric’s friend’s. They said children are welcome, so we’re bringing the kids. They said this last time, and we were the only ones who brought our kids, but considering I have no family here and no one to watch my children, everyone can deal. I am not missing a party!

Now, enjoy my simple, but extremely yummy recipe for beer bread:

3 cups self-rising flour
1/3 cup sugar
1 12 oz. bottle beer (whatever you like - I use Boulevard Unfiltered Wheat)

Mix together and pour into a greased (or sprayed with Pam) 9x5 bread pan. Batter will be very sticky. Top with ½ stick of melted butter. Bake at 350 for 50-60 minutes. Let set 10 minutes in pan and then invert onto cooling rack. Best when served warm or toasted topped with butter or cheese spread. Yum-o!!