"bar food" and appetizers

This will not be a healthy post. My husband has requested "bar food" for Sunday, so we can watch the superbowl and be overeating americans like everyone else. I don't even know what time the superbowl starts or who is in it (oh wait the Cardinals are because people have said if they can make the superbowl there's hope for the Lions). But I digress. Onto the junk food!

My husband loves this roast beef dip. I think its a bit salty but then find myself slathering it on triscuits.

BOURBON SAUSAGE

1 – 16 oz pkg. little smoky links
¾ cup cocktail sauce
½ cup packed brown sugar
½ cup bourbon

Combine all ingredients in fondue pot. Bring to a simmer and cook until sausages are heated through. Keep warm.


Meatballs

1 jar Heinz chili sauce
1 small jar grape jelly or currant jelly
frozen meatballs

I just add enough frozen meatballs so it isn't too saucy but there's enough sauce to go around. Can I be more vague? I put it in a crock and just let it sit all day on low.


SPINACH & ARTICHOKE DIP

1 pkg frozen, chopped spinach, defrosted and squeezed dry
2 small jars, artichokes
1 – 8 oz pkg cream cheese
1 cup mayonnaise
1 cup parmesan cheese
5 oz pkg shredded swiss
1 T minced garlic
basil to taste
paprika
bread crumbs

Preheat oven to 350 F.
Combine all ingredients (I throw them in a cuisinart so there's no "chunks" that scare my husband), except paprika and bread crumbs. Place in 1-1/2 quart casserole. Top with bread crumbs and paprika. Bake for 35-40 minutes, or until lightly browned. Serve with assorted crackers, breads.


NIEMAN-MARCUS SPREAD
8oz sharp shredded cheddar cheese
1 16oz jar Helman’s mayo
1 jar Hormel bacon bits
green onion tops (to taste) (2)
1 package slivered almonds

Mix together, chill, spread on crackers
This stuff is like crack, don't make it unless you want to eat it all.


VELVEETA MEXICAN CHEESE DIP

1 can chili (w/ or w/o beans)
1 small box Velveeta cheese or half of the bigger box
1 small jar of salsa
1 (small) can of diced chilies

Cube Velveeta cheese & place in large microwaveable bowl. Add chili, salsa & chilies. Microwave until cheese is melted, stirring occasionally. Serve with tortilla chips. Can also be made in a small crock pot or electric fondue pot, don't have to microwave just dump it all in.
I have also seen Rotel used instead of the salsa/chiles. Sometimes I skip the salsa.


TERIYAKI CHICKEN BITES

½ cup teriyaki sauce (bottled)
1 tsp sugar
2 large boneless skinless chicken breasts
2 Tbsp sesame seeds
1 Tbsp water
1 tsp cornstarch
2 Tbsp peanut oil

Cut chicken into 1” pieces. Set aside. Mix together teriyaki sauce and sugar. Stir until sugar is dissolved. Reserve 2 Tbsp of marinade. Add chicken pieces to remaining marinade and toss until coated. Set aside to marinate at room temp for 30 minutes. In dry skillet, toast sesame seeds over medium heat, stirring often, until golden brown (or you can buy toasted sesame seeds now, yes I'm lazy). Set aside. Combine reserved 2 Tbsp marinade with water and cornstarch, mix well. Set aside. Heat oil in wok until very hot. Remove chicken from marinade and stir fry until cooked through. Pour in marinade/cornstarch mixture and stir fry until sauce thickens – approximately 2 minutes. Serve warm.

Note: My Mom made enough marinade to cover the chicken while it is a chafing dish/fondue pot or whatever you are serving it in to keep it warm. Usually about 3 times sauce that it calls for. She also used to put in a can of pineapple chunks after it was cooked.

I am going to try these this year I think, baked potato skips from freep.com. They have a bunch of other recipes on there, so have at it :)

Marshall Fields Chicken Salad

I got the Marshall Fields cookbook for Christmas, Macy's was apparently almost giving them away. Since they don't exist anymore, I figured I was safe to post this recipe. I made some on Tuesday night and it was still good for lunch today :)

Marshall Fields Chicken Salad

2lbs cooked white meat chicken, cubed
1 1/2 cups diced celery
1 1/4 cups mayo
2 Tbsp lemon juice
2 tsp Worcestershire sauce
salt & pepper to taste

Combine in a large bowl, enjoy :)

To poach the chicken in the oven place in a large pan (i.e. 9x13) and fill at least 1/4 inch with water. Cover with foil and bake @ 350 for at least 30 minutes or until done. I used the frozen breasts that come in a bag (like from Tyson) and did it for 45.

Variations:
peach bowl: Place a scoop on lettuce, top with sliced almonds and surround with fresh peaches.

sandwich: I like to toast wheat bread and eat it as a sammich :)

sweets :)

I was finally printing these out, after Tricia had sent them to me weeks ago.

Cookies & Cream cake - Not tried but have been told this is amazing.

And 2 frosting recipes I tried on chocolate cupcakes Tricia made over the holidays :)

Easy Vanilla Buttercream

Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: The Way the Cookie Crumbles, originally from Cook’s Illustrated, April 2007


Kathleen's Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chicken Noodle Soup

I don't have a recipe exactly for this one, I change it to suit my moods. I made that roasted chicken last week then Kathleen and I promptly got sick and the leftovers were frozen until I felt like standing to cook. Today I decided to make some chicken noodle soup. Here are the basics, your mileage may vary.

Chicken Noodle Soup

2 cartons Swansons chicken broth (2 - 32oz cartons)
2-4 cups water or you can add more broth, I usually water it down a bit to make it not so thick after I get all the stuff in it because I over veggie it.
veggies of choice. I used half a big frozen bag of my standard peas/corn/carrots/green beans mix.
If I have it I throw in celery, I didn't today so I threw in about 1/4 tsp celery seed
2 cups shredded or cut up leftover chicken
1-2 cups egg noodles (or I have used kluski noodles) I don't measure I just put a few handfuls in
ground black pepper

Today I also threw in some poultry seasoning, chives, minced onion and parsley. I throw everything but the noodles into a pot and bring to a boil until the veggies are cooked. Boil the noodles for 10 minutes in the soup and its done.

The Swanson box is not too far off from what I do, but they of course don't want you to water down their broth. :) and they only use carrots & celery

Beer bread & roast chicken

Wednesday night I made a roast chicken (partially to have leftovers for soup) and a nice wheat beer bread with some instant potatoes and frozen corn. I'm not wonder woman and my husband was out of town ;) so sue me for taking short cuts.

I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.

For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.

Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.

combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper

After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)

Oatmeal Raisin cookies

Also found on the inside of the lid of your standard tube of Quaker Oats, but in case you buy another brand of oats or something...oh and Sunmaid raisins sells a "baking" raisin that is pretty good... and make sure you use real butter, sugars, eggs, and vanilla or you need not bake IMO. ;) These are also the cookies Nate (my now husband's roommate) devoured in a day in college ;) got this off of the quaker website awhile ago to send to someone.

vanishing oatmeal raisin cookies

ingredients
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins preparation

1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Servings: ABOUT 4 DOZEN

variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Emeril's Strawberry Crumb Coffee Cake

This is really really good. I don't remember where I got the original recipe, but it was online not a cookbook so I should be okay to share :)

Emeril's Strawberry Crumb Coffee Cake

Ingredients

1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cups strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup
2 tablespoons milk

Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. CAUTION: I made this in a 9x13 pan and it bubbled over like crazy. I now use my deeper glass one and put a junk cookie sheet under this because it will burp.

2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.

3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.

4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.

6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.

I have assembled it the night before and just threw it in the oven in the morning and it turned out great :)