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White Trash
Categories: Desserts & Snacks , Guest

Woo! A celebrity-guest recipe!

"When the Santa season comes to town, folks always ask me to share my Holiday food traditions. Well, to tell you the truth, I don�t trade too much on traditions but I never let a Yuletide slide without cranking out a bushel or two of this ridiculously addictive confection. I�m not about to claim authorship over this recipe because it�s been around, in one guise or another, for a decade or two.

"By the way, this isn�t so much a recipe as a series of guidelines."

Ingredients

2 (two) 11-ounce bags of white chocolate chips (I like Ghirardelli but that�s just me. And yes, I know that there�s not really any such thing as white chocolate � it�s �white confectioner�s coating� - but come on � who doesn�t really just call it white chocolate?)
3½ cups Cheerios
3 cups Rice Chex (small box)
3 cups Corn Chex (ditto)
1 pound plain M&Ms
2½ cups mixed nuts (salted; no peanuts)
2 cups small pretzels (Eagle Snacks work well)

Directions

  • Get a really big metal bowl and place it over a large sauce pan/pot containing about an inch of water. Put this over medium heat.
  • Dump in the chips in the bowl and stir with a rubber spatula (every now and then) until they�ve melted smooth. You can walk away from time to time but be careful not to let the water get too hot or the cocoa butter will bog.
  • Dump everything else in the bowl and fold over and over until the hunks and chunks are well coated.
  • Spread the mess out on parchment paper or freezer paper and set in a cool place until it sets solid, then break it into pieces and seal in tins.

"Dole this stuff out carefully. It is highly habit forming.

"Happy Holidays, kids."

Recipe from celebrity guest Alton Brown

Posted by Golfwidow on December 11, 2004



Pumpkin Cheesecake with Bourbon Sour Cream Topping
Categories: Desserts & Snacks , Guest

From Beata!

Crust ingredients:
1 � cup cinnamon graham cracker crumbs
� cup light brown sugar
� cup granulated sugar
� teaspoon ground red chile powder
pinch ground cloves
� stick unsalted butter, melted.

Filling ingredients:
1 can solid pack pumpkin
3 large eggs
2 � teaspoons of pumpkin pie spice
� teaspoon salt
� cup firmly packed brown sugar
3, 8-oz packages of Philly cream cheese, at room temperature
� cup granulated sugar
1 tablespoon cornstarch
1 teaspoon of vanilla
1 tablespoon bourbon

Topping ingredients:
2 cups of sour cream
� cup granulated sugar
2 tablespoons bourbon

Directions:

  1. Combine all crust ingredients in a bowl and then press into the bottom and up the sides of a 9-inch nonstick springform pan. Chill the crust at least an hour (you can do this the day ahead).
  2. Preheat the oven to 350.
  3. In a bowl, whisk together the pumpkin, eggs, spices and brown sugar. In another, larger bowl, with an electric mixer, cream the cream cheese and sugar, beat in the cornstarch, vanilla and bourbon. Then mix in the pumpkin mixture.
  4. Pour filling into crust and bake in the middle of the oven for 50-55 minutes or until the center is just set (it will still be a little wobbly overall, and should not be browned.)
  5. Let it cool in the pan on a rack for 5 minutes.

  6. In a bowl, whisk together the sour cream, sugar and bourbon.
  7. Spread the sour cream mixture on top of the cheesecake and return to the oven for an additional 5 minutes. Let the cheesecake cool on a rack and chill it, covered, overnight.
  8. Serve with barely sweetened whip cream.

Posted by Jennifer on September 25, 2003



Seventigers Mac & Cheese
Categories: Entrees , Guest

I have one thing that I can cook. Everybody thinks it's something special. It is not, but it is delicious.

Ingredients:
1 lb dry macaroni
1 lb fancy shredded sharp cheddar
1 qt milk (2 percent or Vit. D is best)
Margarine

Directions:

  1. Preheat oven to 450 degrees.
  2. Melt enough margarine into casserole to coat bottom.
  3. Hand mix uncooked macaroni and shredded cheddar in a large casserole dish. It's easiest to do LITERALLY with your hands. Pour milk over mixture. Do not stir.
  4. Bake uncovered for 50 minutes (or until top is a bit browned).

That's it. Really. It's AMAZING stuff.

From Seventigers.

Posted by Jennifer on July 15, 2003



Easy and Elegant Chicken
Categories: Entrees , Guest

Ingredients:

6 boneless chicken breasts, whole or sliced or shredded or however you like it
1/2 stick butter
2 cans mushrooms, or a handful of fresh mushrooms, sliced thin
16 oz. sour cream
1 can water chestnuts
2 cans cream of chicken soup (don't dilute it)
1 tsp. diced green pepper
1 tsp. diced red pimento

What to do, what to do:

  1. Cook the chicken.
  2. Sautee butter and mushrooms until mushrooms are thoroughly hot.
  3. In large bowl, stir together chicken soup, sour cream, and water
    chestnuts
  4. Placed cooked, drained chicken in large casserole dish.
  5. Pour sauteed mushrooms and butter over chicken.
  6. Pour bowl mixture over sautee.
  7. Sprinkle with green pepper and pimento.
  8. Bake at 300 degrees for 40-45 minutes.

Serve soon after baking.
Putting it immediately into the fridge to heat up the next day will also work. Nobody will ever know.

Variations:

  1. Sprinkle buttered bread crumbs over top of casserole for last ten
    minutes of baking.
  2. Mix Ramen Noodles with bowl mixture. Or any other kind of noodles.
  3. Works with turkey, too.

This is one of those dishes that looks difficult but is really very simple. And it's yummy good.

- From our favorite guest contributor, Daisy.

Posted by Jennifer on June 7, 2003



Chocolate Peanut-butter Fudge
Categories: Desserts & Snacks , Guest

Ingredients:

2 cups white sugar
1 tablespoon cocoa
dash salt
1 cup milk

1 teaspoon vanilla
Heaping tablespoon of peanut butter
Half stick butter

What to do, what to do:

  1. Mix first four ingredients together and bring to a hard boil. Then turn
    heat down to simmer and let it just barely bubble for about a half hour.
    Stir it a lot, and scrape the sides when you do.
  2. After a half hour, start testing it at two or three minute intervals. Test
    it by dropping a drop in a cup of cold water. When the drop stays a solid
    round ball all the way down to the bottom of the cup, it's ready. (This is
    called a medium hard-ball stage. )
    Or, you can cheat and use a candy thermometer. Softie.
  3. Remove from heat and dump in the vanilla, butter, and peanut butter. Start
    beating it with a wisk or large spoon as hard as you can, until it loses its
    sheen; this will take about fifteen minutes.
  4. Dump into buttered plate and let it set up.

Any kind of boiled candy actually does better in the winter. Humidity will
prevent it from getting hard. This is why pioneers made taffy and fudge,
etc, on winter evenings. But if your kitchen is air-conditioned, fudge will
do fine in any season. If your kitchen is really chilly, it won't need to
cook quite as long or be stirred quite as long.

This fudge is the best. It'll wear out your arms but it's worth it.
Besides, you work off the calories by the effort it takes to get it ready to
eat.

I used to make this fudge when I was so young that I had to stand on a
kitchen chair to reach the stove. Can you imagine letting a little kid do
that nowadays? Because this stuff is BOILING.

By the way, if you leave out the cocoa, you'll have peanut butter fudge.
And if you leave out the peanut butter, you'll have chocolate fudge. And
they're all really good.

- From Daisy

Posted by Jennifer on June 5, 2003



Super Easy Summer Pasta Salad
Categories: Guest , Soups & Salads

Ingredients

1 package bow-tie pasta
1 8-oz. bottle Catalina dressing (more if you like it goopy)
1 8-oz package crumbled Feta cheese
1/2 onion, diced real small

Directions

  1. Cook the pasta.
  2. Let it cool.
  3. Dump it into a big bowl and mix all the other stuff with it.
  4. Chill.
  5. Eat.

Variations: It's also good with shredded chicken. Or pepperoni. Or just about anything, really. Play with it.

From everybody's favorite barista, Daisy.

Posted by Jennifer on June 2, 2003



Cheesy Hashbrowns
Categories: Brunch , Guest

Hold on, cholesterol! Here comes Kaitlin's recipe for cheesy hashbrowns! Yay!

Ingredients

2 lbs. frozen hashbrowns
1 pint sour cream
1 stick melted butter
1/4 cup chopped onion (or more if you are like me and luuuurve onions)
1 can cream of chicken soup
2 cups grated cheese (cheddar probably works best, but I wouldn't know for sure since it is all I've ever tried)
1 tsp. salt
1/4 tsp pepper

Directions

  1. Combine ingredients
  2. Pour into a big ol' oven-proof dish
  3. Bake uncovered, 350 for about one hour

Posted by Jennifer on May 8, 2003



Summery Good Cinnamon Pear Frozen Yogurt
Categories: Desserts & Snacks , Guest

This recipe come from Kaitlin. Yay, Kaitlin!

It requires an ice cream maker. If you don't have one, quick run
out and buy one! So worth it!

Ingredients

1 (15 oz) can of pear halves
2 cups vanilla yogurt (the thick custard ones are the yummiest)
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice

Directions

  1. Drain pears, reserving 1/2 cup of juice.
  2. Puree pears in food processor or blender.
  3. Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker.
  4. Freeze according to manufacturer's directions.

Makes 1 qt. 8 servings or 4 really big servings.

Posted by Jennifer on May 4, 2003





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