Valentines Day, Mardi Gras: 7 Yummy Snack Recipes

From Denny: During any holiday we can get rushed and need recipes that are easy to do and soul satisfying, especially during winter holidays like Valentine's Day and Mardi Gras season. What I like about these recipes is that you could plate them as small meals when you are on the go or as appetizers for a large gathering.



Carol Poche and her husband Gerry owned and managed Mamacita’s Restaurant and Cantina for 16 years, closing in 2001. Carol is now a real estate agent, mailing out her newly tested recipes every month to friends and business associates. She was featured in our local newspaper food section this week at 2theadvocate.com.

The Advocate archives the recipes and food articles within a week and they are no longer available unless purchased. So, I try to park the best ones over here on this blog. It's still a delight to visit their food section as many times it's a wonderful selection, everything from busy moms on the go, kid friendly recipes and lots of comfort food and slow cooker recipes.

There are three savory recipes from Carol and four chocolate recipes from cake to fudge to enjoy during the holidays.

Recipes Featured:

Artichoke Cheesecake
Braised Sirloin Tips
Corn and Crab Bisque
Starlight Double-Delight Cake
Hershey's Mocha Glazed Brownie Cups
Chocolate Sweetheart Cakes for Two
Here's my Heart Fudge

Photos from 2theadvocate.com and Hersheys.com.



Artichoke Cheesecake

From: Carol Poché

Makes: 20 squares

Ingredients:

1/4 cup Italian-style bread crumbs
2 tbls. Italian seasoning
1/4 cup grated Parmesan cheese
2 (8-oz.) pkgs. cream cheese
1 cup feta, crumbled
3 large eggs
1 (8-oz.) carton sour cream
1 (14-oz.) can artichoke hearts, drained and chopped
3/4 cup chopped red pepper
3/4 cup chopped green pepper
3/4 cup chopped green onions
1 garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dried basil

Directions:

1. Generously grease a (9x11-inch) baking dish.
2. Mix bread crumbs, Italian seasoning and Parmesan. Coat bottom of pan with mixture.
3. Process cream cheese in food processor until smooth. Add feta, eggs, and sour cream. Process until smooth.
4. Add chopped artichoke hearts, peppers, onions, garlic, tarragon and basil. Stir well and pour into pan.
5. Bake in preheated 375-degree oven for 45 to 50 minutes. Cool completely, then chill for 2 hours. Slice and serve.







Braised Sirloin Tips

From: Carol Poché, adapted from a recipe from her mother, the late Hazel Walters

Serves: 6 to 8

Ingredients:

1 lb. fresh mushrooms (my mother used canned)
1/4 cup butter, divided
Meat tenderizer
1 tbl. vegetable oil
1 (3-lb.) sirloin tip, cut in 1-inch cubes (my mother used stew meat)
3/4 cup plus 1/3 cup beef broth, divided
3/4 cup red wine
2 tbls. soy sauce
2 cloves garlic, minced (my mother used garlic powder)
1 onion, chopped
2 tbls. cornstarch
1/2 (10-1/2-oz.) can cream of mushroom soup (my mother used the whole can)
Salt, to taste

Directions:

1. Sauté mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.
2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.
3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.
4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.
5. Cover and bake at 275 degrees for 1 hour.
6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.






Corn and Crab Bisque

From: Carol Poché

Serves: about 8. This is a family favorite requested each Thanksgiving and Christmas!

Ingredients:

1 stick butter
2 tbls. flour
1/2 cup chopped onions
1 lb. white crabmeat (I use lump)
1 qt. whole milk
1 (15-oz.) can cream-style corn (white or golden)
1 (15-oz.) can white corn
1 (10-1/2–oz.) can cream of potato soup
1/2 tsp. Accent
1/2 tsp. Worcestershire sauce
Pinch mace
Tabasco sauce, to taste
Tony Chachere’s Original Seasoning, to taste
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 cup chopped green onions

Directions:

1. Melt butter. Add flour and blend thoroughly. Add onions and cook slowly for 10 minutes until onions soften.
2. Add crabmeat, milk, corn, soup, Accent, Worcestershire, mace and Tabasco. Cook slowly for 15-20 minutes.
3. Add Tony’s. Just before serving, garnish with cheese, parsley and green onions.






Starlight Double-Delight Cake

From: Mrs. Samuel P. Weston

Ingredients:

Makes 1 (9-inch) layer cake. Recipe by Mrs. Samuel P. Weston, of La Jolla, Calif., is from “Pillsbury’s Best 1,000 Recipes Best of the Bake-Off Collection.” The recipe was the grand prize winner in the Third Grand National Bake-Off, 1951. A bit of mint flavor is carried into this beautifully moist, fine chocolate cake from the frosting mixture. There are those recipes that stand the test of time - like the chocolate chip cookie recipe!

For Chocolate Frosting:

2 (3-oz.) pkgs. cream cheese
1/2 cup shortening
1/2 tsp. vanilla extract
1/2 tsp. mint flavoring
6 cups (1-1/2 lbs.) confectioners’ sugar, sifted
1/4 cup hot water
4 (1-oz.) squares unsweetened chocolate, melted

For Chocolate Cake:

2-1/4 cups sifted Pillsbury’s Best All Purpose Flour
1-1/2 tsps. baking soda
1 tsp. salt
1/4 cup shortening
2 cups Chocolate Frosting
3 eggs
3/4 cup milk

Directions:

1. To make frosting, cream 6 ounces cream cheese with 1/2 cup shortening, vanilla and mint flavoring; blend well.

2. Add sifted confectioners’ sugar alternately with hot water to cream cheese mixture. Blend in melted unsweetened chocolate.

3. To make cake, sift together all-purpose flour, soda and salt. Set aside.

4. Combine 1/4 cup shortening and 2 cups of Chocolate Frosting; cream well. Blend in eggs one at a time, beating well after each.

5. Add the dry ingredients alternately with milk. Blend well after each addition.

6. Turn into two (9-inch) round layer cake pans, well on the bottoms. Bake at 350 degrees for 30 to 40 minutes. Cool; frost with remaining Chocolate Frosting (thin with a few drops cream if necessary.

Note: If using self-rising flour, omit soda and salt.







Hershey's Mocha Glazed Brownie Cups

Makes: 24 brownie cups

Ingredients:

1/4 c. butter or margarine
2 egg whites or 1/3 c. liquid eggs
1 egg
3/4 c. sugar
2/3 c. flour
1/3 c. Hershey's cocoa
1/2 t. baking powder
1/4 t. salt

MOCHA GLAZE

Directions:

Heat oven to 350 degrees F. Line small muffin cups (1 3/4" diameter) with paper bake cups or spray with oil.

Melt butter in small saucepan over low heat; cool slightly.

Beat egg whites and egg in a small bowl on medium speed of mixer until foamy. Gradually add sugar until slightly thickened and light in color. Stir together cocoa, sugar, salt and baking powder gradually adding to egg mixture, beating until blended. Gradually add melted butter, beating just til blended. Fill muffin cups 2/3 full.

Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Mocha Glaze; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature.

Mocha Glaze

Ingredients:

1/4 c. powdered sugar
3/4 t. Hershey's cocoa
1/4 t. powdered instant coffee
2 t. hot water
1/4 t. vanilla extract

Directions:

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.

70 calories each with 2.5 g of fat.






Chocolate Sweetheart Cakes for Two

From: Hershey's Cocoa

Prep Time: 17 min
Cook Time: 20 min
Skill Level: Beginner

Ingredients:

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract

Directions:

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.





Here's my Heart Fudge

Skill Level: Intermediate

Ingredients:

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup candied red cherries, quartered
Few drops red food color(optional)

Directions:

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl, stir together cocoa, 1/4 cup melted butter and vanilla extract until mixture is smooth; add remaining 1 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in cherries. Add red food color, if desired. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white chip layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.

NOTE: For best results, do not double this recipe.

*** THANKS for visiting, come back often, feel welcome to leave comments, a big shout out to awesome current subscribers, have a fabulous holiday and festival season - and if you are new to this blog, please subscribe in a reader or by email!

seafood soups bisques
sirloin recipes cooking
Mardi Gras recipes appetizers
Valentines Day recipes
chocolate recipes, cakes, fudge
comfort food, easy recipes

Holiday Cooking For Crowds, 5 Recipes

From Denny: It's the holidays and you are in a rush. You just got home from work or your house is overflowing. You are feeling a bit overwhelmed, even downright frazzled. What do you feed everyone? Here are few easy ideas to help you through the holidays so you can truly relax and enjoy your guests which is what the holidays are supposed to be all about!

Mark Bittman, a food writer for The New Yorks Times, who wrote the book "How to Cook Everything," is a bit of a worrier and perfectionist himself. If he can relax, armed with these quick and easy recipes, so can you. He equips you with some great tips to wow your family and friends this holiday season!

He advises you can create a quick no fuss room temperature dish you can bring to a gathering, a cake that withstands living in the freezer before the big day, a yummy cheesy cookie so quick to make all you need is 30 minutes, a soul-satisfying Italian dish to warm and impress the whole crowd and an easy breakfast pancake batter you can make ahead and store in the fridge for hungry tummies.



This video was not available for embedding, to watch go here.


Ravioli nudi

From: Mark Bittman

Yield: About 4 servings

Bittman: Here's a celebratory dish that comes together quickly and can also be made ahead. Nudi means what it sounds like: "naked." And it refers to ravioli filling without the noodle wrapper, so they're a little like meatballs only fancier. Serve them with or without pasta — as you like. They're also good with tomato sauce if you have some handy. For a vegetarian version, see the variation below this recipe. Time needed: 30 minutes.

INGREDIENTS

• 8 ounces each ground veal and pork or any combination of ground meats you prefer
• 1 egg
• 1/4 cup freshly grated Parmesan cheese, plus cheese for serving
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped onion
• Salt and freshly ground black pepper
• 1 pound any pasta, fresh or dried (optional)
• 4 tablespoons (1/2 stick) butter
• 20 fresh sage leaves

DIRECTIONS

1. Combine the meat in a bowl with the egg, cheese, parsley, onion and a sprinkling of salt and pepper. Mix well but do not knead. Form into tiny balls, about 1/2 inch in diameter, and put on cookie sheets. Refrigerate until you're ready to cook, or up to several hours. Bring a large pot of water to a boil and salt it.

2. Cook the meatballs in the boiling water for about 5 minutes; remove with a slotted spoon and keep warm. Cook the pasta, if you're using it, in the same water until tender but not mushy. Meanwhile, cook the butter and sage together in a small pan over medium-low heat until the butter is light brown, about 5 minutes. Drain the pasta, reserving a bit of the cooking water, then toss it with the butter-sage mixture and enough of the reserved water to make the mixture saucy. Top with the meatballs and serve, passing more Parmesan at the table.

To make vegetarian ravioli nudi, substitute 1 cup bread crumbs, preferably fresh, for the meat. Add another egg and increase the Parmesan to 3/4 cup and the parsley to 1/2 cup. Allow the bread crumb mixture to rest for at least 10 minutes before shaping into balls. Proceed with the recipe, cooking the dumplings until they rise to the surface, about 3 minutes.

Cheese shortbread

From: Mark Bittman

Yield: 30 to 40 puffs

Bittman: Here's a fun, snacky thing for impromptu guests. There are so many ways to vary these quick, savory cookies. See the variations below this recipe for additional ideas to get you started. Time needed: 30 minutes.

INGREDIENTS

• 8 tablespoons (1 stick) cold butter, cubed
• 2 cups grated Emmental, Gruyère, cheddar or other semihard cheese
• 1 1/2 cups all-purpose flour
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1 tablespoon paprika or ground cumin (optional)

DIRECTIONS

1. Heat the oven to 400 degrees F. Put all the ingredients in a food processor and pulse just until the mixture resembles a coarse meal; do not over process. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency in a bowl.) Wrap the dough in plastic and refrigerate until you're ready to bake the puffs. (Or roll the ball into two logs, wrap tightly and freeze for up to a month.)

2. Form the dough into 1-inch balls. (Or cut the frozen dough crosswise into 1/4-inch slices). Put the balls or slices on a lightly greased or parchment-lined baking sheet, leaving 2 inches between them. Slightly flatten each ball with your fingers. Bake until the pastries puff and turn golden brown, 10 to 15 minutes. Cool completely on a wire rack, then sprinkle with additional paprika and serve.

crumbled blue cheese for a cup of the Emmental cheese.

To make pecorino cheese shortbread, substitute 1 cup each grated pecorino Romano and Parmesan cheese for the Emmental.

To make herbed cheese shortbread, add 1/4 cup chopped mixed fresh herbs, like parsley, chives, dill and/or basil, with a little tarragon.

To make spiced cheese shortbread, use 2 to 3 teaspoons garam masala or curry powder for an Indian flair, caraway for an Eastern European flavor, pimenton (smoked paprika) for a Spanish-style snack, or toasted cumin seeds for a North African twist.

To make prosciutto shortbread, reduce the cheese to 1 cup and use finely grated Parmesan. Chop several thin slices of prosciutto into pieces and add them to the food processor in Step 1.


Butter-almond cake

From: Mark Bittman

Yield: At least 8 servings

Bittman: Need a cookie or cake for the freezer for last-minute gatherings? Here's a cake that's rich enough to withstand freezing and thawing or gentle reheating. Plus, it's excellent served warm. Time needed: About 1 hour.

INGREDIENTS

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus some for the pan and the paper
• All-purpose flour for the pan
• 1 1/4 cups sugar
• 6 eggs
• 8 ounces almonds
• Grated or minced zest of 1 lemon or orange, or more if you like

DIRECTIONS

1. Heat the oven to 350 degrees F. Butter the bottom and sides of a 2-inch-deep, 10-inch layer cake or springform pan; cover the bottom with a circle of wax or parchment paper, butter the paper, and sift flour over the whole pan; invert and tap to remove the excess flour.

2. Use an electric mixer to cream together the butter and 1/4 cup of the sugar. Separate 3 of the eggs and reserve the whites. Beat in the yolks one at a time, until the mixture is light in color.

3. Grind the nuts in a food processor until they are the consistency of meal. Turn them into a bowl and mix them with 3/4 cup of the remaining sugar and the citrus zest. Beat in 3 whole eggs, one at a time, blending well. Wash the beaters thoroughly and beat the egg whites; when they are foamy, gradually beat in the remaining 1/4 cup sugar, until the whites hold soft peaks.

4. Combine the butter and nut mixtures and stir. Gently fold in the beaten egg whites and pour into the pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool for 10 minutes, then unmold. Store at room temperature, covered with wax paper, for up to a day or two. (Or wrap it tightly in foil or plastic wrap and freeze it for up to a month. Keep it wrapped and thaw in the fridge overnight or thaw and warm slowly in the microwave or a low oven.)

Roasted broccoli gratin with blue cheese

From: Mark Bittman

Serves: 4

Bittman: Here is a room-temperature dish you can bring to a potluck. Feel free to switch out the cheese if blue isn't your favorite; Emmental, Gruyère, goat cheese, Gouda or any good melting cheese works fine. You can also substitute cauliflower, broccoflower, Romanesco, asparagus or broccoli raab for the broccoli. Time needed: About 30 minutes.

INGREDIENTS

• 1 1/2 to 2 pounds broccoli, trimmed, the stems cut into pieces no more than 1/8-inch thick
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, smashed in the skins
• 1 cup crumbled blue cheese
• 1/2 cup bread crumbs, preferably fresh

DIRECTIONS

1. Heat the oven to 425 degrees F. Put the broccoli in a bowl, drizzle on the olive oil, and sprinkle with salt and pepper while tossing to coat; transfer to a gratin dish or any ovenproof dish. Nestle the garlic in the broccoli and cook until the tops are browning and the stems are crisp-tender, 10 to 15 minutes.

2. Remove the dish from the oven and fish out the garlic. Sprinkle the top of the broccoli with the blue cheese and then the bread crumbs. Return to the oven and cook until the cheese is bubbling and the bread crumbs are golden. Serve hot or warm.


Everyday pancakes

From: Mark Bittman

Bittman: Here's something to make for or with kids. It's amazing how quickly you can whip up this batter, even with kids helping. Store it, covered, in the refrigerator for up to two days. To adjust the consistency of the batter, add more milk if you want it thinner, or flour for thicker pancakes. Time needed: 20 minutes.

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 2 eggs
• 1 1/2 to 2 cups milk
• 2 optional tablespoons melted and cooled butter, plus unmelted butter for cooking, or use a neutral oil like grapeseed or corn

DIRECTIONS

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 1/2 cup of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won't hold together well until they're ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200-degree-F oven for up to 15 minutes.

*** THANKS for visiting! All these Christmas animations are FREE for use on your blog or site, enjoy!

Recipe: Blackened Redfish with Corn Cake

Photo by Chasqui @ flickr of another version of Blackened Redfish with Risotto and Asparagus at the Ritz Carlton Hotel in New Orleans.


Blackened Redfish with Corn Cake

From: Hosea Rosenberg, Top Chef Season 5

Prep time: About 45 minutes

Yield: Serves 12


Ingredients:

For Fish:

12 small cubes redfish (about 1 ounce each)
4 Tablespoons Blackening Spice (you will have extra)
Vegetable oil for cooking

For Corn Cakes:

4 ears fresh corn, kernels removed
3 eggs
3 egg whites
1 cup half-and-half
1 cup potato puree (boiled russet potato pressed through mill)
1 ½ cup all-purpose flour
1 ½ Tablespoons baking powder
2 ounces melted butter
Salt and pepper

For Remoulade Sauce:

2 egg yolks
1 teaspoon Tabasco hot sauce
1 teaspoon lemon juice
Pinch salt
8 ounces canola oil
1 Tablespoon tomato paste
1 clove garlic, minced
1 Tablespoon yellow onion, finely chopped
1 Tablespoon red bell pepper, finely chopped
1 Tablespoon green bell pepper, finely chopped
1 Tablespoon celery, finely chopped
½ teaspoon Creole spice
½ teaspoon cayenne pepper
½ Tablespoon fresh chopped herbs like parsley, thyme and oregano

Garnish:

Fresh Cilantro
Canned baby corn

Directions for Fish:

Press one side of fish into blackening spice. Over medium-high heat, sear seasoned side of fish for about one minute, then flip and cook one minute on other side, or until it is just cooked through. Set aside.

Directions for Corn Cakes:

In blender, puree half of corn with whole eggs and half-and-half. In mixing bowl, combine flour, baking powder and remaining kernels of corn. Add wet to dry and mix until just combined. Whip egg whites till soft peaks and fold in. Slowly drizzle in melted butter. Season with salt and pepper. Cook small scoops of batter on to griddle or non-stick pan over medium heat with a little oil until cooked through, flipping once. They should look like mini pancakes. Keep warm.

Directions for Remoulade Sauce:

Sautee garlic, onion, peppers and celery in small amount of oil over medium heat until cooked through and wilted, about 5 minutes. Add tomato paste, spices, and herbs. Cool. In food processor, place eggs, lemon, salt and Tabasco. While processing, slowly drizzle in oil. Once this “mayonnaise” (remoulade) is finished, mix in the vegetables. Check seasoning.

To Serve: Place small amount of remoulade sauce on pancake. Top with fish and garnish with fresh cilantro and corn shoots.