Author: QuiltLady

ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!
No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!
Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

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SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

  • In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
  • Remove from heat.

  • Line a 9×13 baking dish with foil, extending over the edge.  
  • Spray with non-stick PURE or PAM.
  • Melt butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.

  • Pour remaining caramel over rice kripy treats and spread even with a spatula.
  • Sprinkle remaining sea salt over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

TASTE & CREATE – ASIAN-ESQUE BEEFY BROTH

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with Kat from STUDY FOOD.  Many of her recipes are done without proportions making it fun to try and recreate her pictures.  I’m still on a semi-liquid/soft diet so thought I’d try her Asian-esque Beefy Broth.

Sometimes less really is more.  This recipe makes for a super simple, but flavor bursting pick me up.  Unfortunately my carrots weren’t thin enough and sank to the bottom.

INSTA-CATCHUP

MARTHA over at SEASIDE SIMPLICITY is still LOL trying to get me to perfect my cell phone photos.  I’m sure that the joke will be on her before it is all over.  Love my digital cameras, but my phone is a so-so tool at best for me mainly because of quality.  But here it goes again.  I missed THE BEST PICTURE today because I forgot my phone at home.
Not much new this week.  The storm took precedence while I’m still under doctor’s orders to do nothing – easier said than done.  The top right picture is of date palms.  They bag the fruit so the sun doesn’t bleach them out before they’re ripe.

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ZUCCHINI NUT BREAD

ZUCCHINI NUT BREAD
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
1 teaspoon cinnamon
2 tablespoons sugar
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 1/2 cups shredded zucchini
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
  • Combine the melted butter, brown sugar and zucchini in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves

PINK LEMONADE CHEESECAKE

PINK LEMONADE CHEESECAKE
LEMON COOKIE CRUST
20 yellow Oreo cookies
4 tablespoons butter, melted

  • Using a food processor grind cookies until crumbs.
  • Add melted butter and process until well blended.
  • Press crumb mixture into the bottom of a greased 9-inch springform pan and set aside.

LEMONADE FILLING
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs + 1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring

  • Preheat oven to 350°.
  • In a large mixing bowl combine the cream cheese, sugar and cornstarch beating until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Add the lemonade, vanilla and red food coloring.
  • Pour over crust.
  • Bake for 15 minutes.
  • Reduce heat to 200° and bake for 70 minutes or until center is set and is no longer shiny.
  • Remove from oven and run a knife along the inside edge of the pan.
  • Turn the oven off.
  • Return cake to oven for 1 more hour.
  • Chill, uncovered, overnight.

LEMONADE GLAZE
1/3 cup frozen pink lemonade concentrate, thawed
Juice of 1 LARGE lemon
1 tablespoon cornstarch
1 drop red food coloring
lemon slices for garnish

  • In a small saucepan, whisk together the lemonade, lemon juice, food coloring and cornstarch over a medium high heat until well blended.
  • Stir constantly until thickened and bubbly.
  • Turn off heat and stir for a few minutes more.
  • Pour over cheesecake.
  • Garnish with lemon.
  • Chill until ready to serve.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/26 YOGURT SANDWICHES CROCKPOT LASAGNA
TUESDAY 8/27 TOAST C.O.R.N. C.O.R.N
WEDNESDAY 8/28 YOGURT SOUP BRUSCHETTA CHICKEN
THURSDAY 8/29 FRUIT CHEESE & FRUIT BATTER FRIED CHICKEN
FRIDAY 8/30 CEREAL SALAD STUFFED SHELLS
SATURDAY 8/31 LUAU BENEDICTS OUT BEER BRINED CHICKEN
SUNDAY 9/1 S.O.S. aka military favorite S#^T on a SHINGLE CADILLACS ~ PARMESAN ROAST BEEF AUSSIE CHICKEN

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts

  • In a small bowl combine the paprika, salt, garlic and pepper.
  • Brush both sides of chicken lightly with oil.
  • Sprinkle with rub.
  • Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix

  • In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
  • Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.  Just add veggies.