Homemade Hot Fudge Topping

I'm pretty sure I'm the only person on the planet that would choose marshmallow or caramel topping over hot fudge.  Call me crazy, I know.  So don't shoot the messenger when I tell you that I didn't eat any of the hot fudge topping at the Make Your Own Sundae Night.  Oh, I tried it.  Just to make sure it tasted okay.  And it did.  And the way the other Moms were RAVING about it, well it was a hit.  My father-in-law asked if he could just eat the topping by itself, straight out of the pan with a spoon.  I was going to let him, but I didn't want to create a riot, as it turns out everyone else wanted to do that too!

Homemade Hot Fudge Topping...
Only 4 ingredients!

Combine the condensed milk,
chocolate and butter in a pan.

Cook over medium low heat
until chocolate is melted.

Remove from heat and add vanilla. 
It's that easy.  AND GOOD!

Happy Birthday Mr. President...

I'm a sucker for history.  I can entertain myself watching the History Channel or the Biography Channel all night.  History especially intrigues me when food is involved.  Several years ago, I went to see the Titanic Exhibit as a local museum.  It featured all kinds of relics brought up from the ocean floor as well as a re-creation of what the ship was like.  The most interesting part of the tour for me?  The Menu.  I bought a reproduction of the menu in the gift shop.  I got to see the difference in the meals served to First, Second and Third Class passengers.

On that same note, May 29, 2011 would have been John F. Kennedy's 94th birthday.  No matter your age, we've all seen clips of his infamous 45th birthday party, and the serenade by Marilyn Monroe.

What may seem insignificant to most people, would have been of great interest to me had I been at that birthday party.  And that my friends, would have been The Menu:

Crabmeat baked in Sea Shell
_____

Chicken Broth with Spring Wheat
_____

Medallions of Beef glazed in Madeira
Herbed Carrots ~ Woodland Mushrooms
_____

The Presidential Birthday Cake

The dinner was served at the Four Seasons Restaurant in New York; once completed, the dinner guest departed for a party at Madison Square Garden where Marilyn sang her provocative version of "Happy Birthday".

In an interesting side note to this story, part of the 48 year-old cake was put up for auction on November, 16th of last year.  The winning bid was $6,572.00:



$6,500 for dusty icing rosettes???  Eww!





 



Everything But The Kitchen Sink: Baked Beans

I've been making baked beans just like my Mom's forever.  I get lots of request for the recipe.  The problem is I rarely make them the same way twice.  I kind of throw them together with what I have on hand.  It's a great time for me to clean out the fridge.  I add part of a jar of salsa, throw in the half jar of green chiles or roasted red peppers.  It truly is everything but the kitchen sink.  AND we like them spicy.  Of course we do, we're The Devilish Dish.  Sometimes I use salsa, sometimes ketchup.  I might have fresh jalapenos or poblanos on hand instead of green pepper.  Brown sugar instead of molasses.  You get the idea.  The point is, you can customize these baked beans to suit your family's taste by playing around with the ingredients.  The recipe I'm giving you is only a guide.  If you like sweet beans, add more molasses.  If you want them HOT, throw in some habanero.  Either way, these are a must have side dish for any occasion.  Bonus?  They freeze well too, so make a double batch!

The Baked Beans Line-Up
(or the ingredients that showed up
for THIS particular party...)

Saute chopped bacon, onion and
green pepper in the microwave,
using a microwave safe bowl.

To the pork-n-beans add
tomato sauce (or ketchup, etc...)

Add molasses or brown sugar. 

Add Worcestershire sauce

Pickled jalapeno slices. 
Do you see how easy this recipe is? 
I'm not really even measuring.

Add bacon mixture

Place in a casserole dish and
bake until hot, thick and bubbly.

Happy Graduation "Smarties"

I know a couple of kids graduating from high school this year.  It's a fun, momentous occasion that deserves a special gift.  I'm not one to give practical gifts like towels and mattress pads.  And God forbid I stick a gift card in an envelope.  Nope, it must require ribbon, scissors, glue and since I write a food blog, some kind of food.  Candy of course.  Kids love candy.  I saw this idea a while back and knew I wanted to do something similar to it.  It's recycled, clever, and best of all can be customized for any graduate from Kindergarten to College. 

Pickled Pepper Salad

I love Summertime!  Sitting outside on our deck, under the umbrella while burgers sizzle on the grill are moments to cherish.  We try to do at least part of our meal on the grill every night.  And weather permitting, we try to eat outside as much as possible.  With all of those burgers, hot dogs, steaks and grilled chicken breasts, I'm always on the look out for refreshing Summery Salad recipes.  This one is so good. It is both crisp and colorful, tangy and sweet.  The perfect side to any grilled entree.  A beautiful presentation to take to a picnic too!

The Pickled Pepper Salad Party

In a saucepan, combine sugar and vinegar.

Add water.

To cheesecloth or muslin spice bag,
add pickling spices.

Add celery seed to to bag. 
(I actually used a jelly straining bag
because I was out of cheesecloth. 
You could even use a tea ball. 
Anything to keep the little seeds from
mixing in with your peppers.)

Add bag to saucepan and bring to a boil. 
Boil for 1 minute.

Place chopped peppers and onions
in a glass bowl.  (Just be sure not to
use a metal container,
you don't want a reaction with the vinegar.)

Pour vinegar mixture and
spice bag over peppers and onions.

Cover and refrigerate at least 24 hours,
stirring occasionally.  Remove and discard
spice bag before serving.

Serve with burgers, dogs or anything else
that needs a colorful, delicious side salad!

Green Bean and Feta Salad

Summer weather is here and that means cool side dishes.  Nothing that bakes in the oven all afternoon.  We want something that is crisp, cool and refreshing.  And something different to take to cook-outs and picnics.  I'm not usually a fan of bean salads.  But I do like fresh green beans, and I love feta cheese.  Dill adds a light herb flavor.  It's an unusual combinations, but it works well together.  Chopped green onions and crispy bacon round out the delicious flavors.  Especially if you make it and allow the ingredients to combine with the tangy dressing overnight.  This will be your new favorite Summer side dish!

The Green Bean and Feta Salad Party
(Don't worry if it looks
like a lot of ingredients.  Most of them
go into the dressing.  It's easy!)

In a shaker or jar combine oil,
vinegar and lemon juice.

Add black pepper, dill, paprika,
dry mustard and 1 clove minced garlic.

Shake until combined.  Refrigerate for later use.

Cook green beans in a pot with seasoned salt,
garlic and onion.  Just until tender.

Cool green beans in an ice bath.

Add green onions,  and feta cheese.

Add mayo and sour cream.

Add bacon.

Stir in 1/4 cup of reserved dressing. 
Cover and  refrigerate at least one hour. 
Add more dressing if desired, before serving.

Enjoy!

Dill Potato Salad, It Ain't Your Standard Potato Salad!

There are probably 9 million versions of potato salad out there.  When it came time to prepare the menu for Easter Dinner at our house I was torn between a hot potato side dish and some kind of potato salad.  We were serving among other things, ham, baked beans and deviled eggs.  Potato salad seemed the obvious choice.  But I wanted something a little different from the usual mustard, pickles and egg-style potato salad.  I thought about whipping up a version with blue cheese.  Then I mentioned red potatoes with a sour cream and dill sauce.  My husband heard the word "DILL" and it was decided.  Dill Potato Salad for Easter Dinner.  It's delicious, and a perfect accompaniment to any meal, especially a Spring or Summer time picnic or cook out.

The Dill Potato Salad Party

Cook the potatoes, and then cool in a ice bath. 
Cut into bite-sized cubes and place in a large bowl.

Combine mayonnaise and sour cream.

Add green onions and dill weed.

Season with salt and pepper. 
Pour mixture over potatoes  and toss
until evenly coated.  Cover and refrigerate at
least 2 hours or overnight.

Stir and adjust seasoning before serving. 
DELISH!

Overnight Slow Cooker Brisket

I have to say I was a little skeptical when I first decided to try this recipe.  I knew it would be okay, just by looking at the ingredients, but I have to admit, my husband and I are kind of barbecue snobs.  He would like to place everything on the grill or smoker.  And I don't blame him, because that is usually my favorite way to prepare brisket.  Until now.  This recipe made the most tender, most moist brisket I have ever had.  When I took it out of the slow cooker, it was literally falling apart, shredding itself.  This is the perfect do ahead recipe for brisket sandwiches.  Sorry Smoker, I guess you'll be covered with dust, the slow cooker is taking over your job...

The Overnight Slow Cooker Brisket Line-Up
(Don't panic.  It looks like a lot of ingredients,
but they all get dumped into the slow cooker at once.)

To the slow cooker add the brown sugar,
pepper, salt, chili powder, paprika and oregano.

Add the garlic.

Stir in ketchup, water and white vinegar.

Add the canola oil.

Add the Worcestershire sauce and
drops of liquid smoke flavoring.

Stir in the chopped onion.

Place brisket in sauce mixture.

Spoon some of sauce mixture over brisket to cover.

Cook on low approximately 10 hours. 
Remove from slow cooker and shred. 
Serve with your favorite sauce.  (See NOTE)