Margaritaville

{Margaritaville}

September 2011

Emily & Jill

{Menu}

{Fresh Lime Margarita}

Ingredients

2 T. Kosher Salt

1/2 Lime cut into 4 wedges

1 can (6 oz.) Frozen Limeade Concentrate, thawed

1/4 C. Orange Juice

4 C. Ice Cubes

Directions

Place the salt in a shallow dish. Rub the rim of individual margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside. In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed.Pour evenly into the glasses and garnish with the lime wedges. Serves 4.

{Dolce De Sopapilla}

Ingredients

2 (8 ounce) Packages cream cheese, softened

1 C. White Sugar

1 t. Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

3/4 C. white sugar

1 t. Ground cinnamon

1/2 C. Butter, room temperature

1/4 C. Honey

1 can Sweetened condensed milk, prepared. 

(Place an unopened can of sweetened condensed milk in a pot of boiling water. Cook on a low boil for about 3 hours, being certain to maintain water in the pan. Remove can and let it cool before opening. This caramel is great in this recipe, as an ice cream topping, or eating spoonful by delicious spoonful straight from the can.)

Directions

Preheat an oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then spread the prepared sweetened condensed milk caramel of the top. Cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

{Homemade Flour Tortillas}

Ingredients

3 C. Flour

1 tsp. Salt

1/3 C. Vegetable Oil

1 C. Warm Water

Directions

Combine all the flour, salt, oil, and water until it forms a dough.Roll dough into large ball and take 1-2 inch pieced off. Pat the dough flat with your hands or take a rolling pin and roll into circles.Put dough on flat pan on stove (or tortilla maker) and let the sides cook until there are little brown specks on both sides.

{Guacamole}

Ingredients

4 Avocados, diced

2 Roma tomatoes

1/4 Of A White onion

1 Clove garlic

1-2 Serrano peppers, finely choppedjuice from 1-2 limes, to taste

salt to taste

Directions

Mash together with a fork, leaving plenty of chunky texture.

{El Diablo Stuffed Poblano}

Serves 6

Ingredients

3 Large Poblano Peppers

1 Can Rotel (tomatoes and green chilies)

1 Can Diced Green Chiles

2 Large Cloves Garlic, chopped

1 Yellow Onion, chopped small

1 Bell Pepper, Chopped (Any Color)

1 Medium Zucchini, Chopped in small cubes

1 Jalapeño, seeded and diced

1 Can Pinto Beans, rinsed and drained

1T. Chile Powder

1 t. Cayenne Pepper (more or less depending on how spicy you like it)

1 T. Cumin

1 t. Salt

1/2 t. Black Pepper

1 C. Monterey Jack cheese

2 C. Cooked white rice, prepared according to package directions

1 C. Manchego Cheese (for sprinkling on top)

Directions

Preheat oven to 425 degrees.Cook white rice according to package directions. Cut poblano peppers in half, lengthwise. Remove seeds and white parts. Place in a baking dish.Meanwhile, over medium heat, saute onion, bell pepper, zucchini, jalapeno, garlic, chile powder, cumin, cayenne and salt and pepper. Once onion is cooked add Rotel, cilantro and can of green chilies and cook until most of the moisture has cooked out.Add vegetable mixture to cooked white rice and stir to combine. Add 1 C. Monterey Jack Cheese and combine. Spoon rice mixture into each poblano pepper half.　You want plenty of rice in each one, so make sure it's mounded up pretty high. Next, add the Manchego Cheese on top of each pepper.Place peppers in oven for 30-35 minutes.　If for cheese starts to get too brown, just place some foil on top and finish cooking. Serve with Roasted Red Pepper Cream Puree drizzled on top.

{Mango Salsa}

Ingredients

1 mango, peeled and diced

1/2 C. peeled, diced cucumber

1 T. finely chopped jalapeño

1/3 C. diced red onion

1 T. lime juice

1/3 C. roughly chopped cilantro leaves

Salt and pepper

Directions

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper.

{Cinco De Chili Chocolate Cupcakes with Ancho Chili Cream Cheese}

Jill’s Favorite Cake Recipe-can use just plain box mix and add ancho and cayenne pepper

Ingredients

1 (18.25 ounce) Package Devil’s Food Cake Mix

1 (5.9 ounce) Package Instant Chocolate Pudding Mix

1 C. Sour Cream

1 C. Vegetable Oil

4 Eggs

2 t. Pure Mexican Vanilla

1 1/2 t. Ground Ancho Chile Pepper

1/4 t. Cayenne Pepper

1/2 C. Warm Water

Directions

Preheat oven to 350 degrees F. Line muffin tin with foil liners. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla, ancho chili pepper, cayenne pepper, and warm water.Using a large cookie scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.Bake for 18-22 minutes until toothpick comes out clean.

{Frosting}

1 t. Ground Ancho Chile Pepper

1/8 t. Cayenne Pepper

1/2 t. Ground Cinnamon

4 C. Confectioners' Sugar, or more as needed

1 (8 oz.) Package Cream Cheese, softened

1/2 C. Butter, softened

1/2 t. Clear Vanilla Extract, or to taste

24 small dried red chilies (for topping)

{Queso Fundido with Roasted Poblano Vinaigrette Queso Fundido}

Ingredients

1 T. Unsalted Butter

1 T. All-Purpose Flour

1 C. Whole Milk

12 oz. Monterey Jack cheese, grated

1/4 t. Salt

1/8 t. Freshly Ground Black Pepper

8 oz. Goat Cheese, sliced into 8 slices

Directions

Preheat broiler. Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and stir in the grated Monterey Jack cheese and season with the salt and pepper. Scrape the mixture into an 8-inch cast iron pan and place the slices of goat cheese over the top. Place the pan under the broiler and broil until the goat cheese is golden brown on top. Remove from the oven and drizzle with the Poblano Vinaigrette and sprinkle with chopped cilantro. Serve with favorite corn chips.

{Roasted Poblano Vinaigrette}

Ingredients

2 Poblano Chiles, roasted, peeled, seeded and chopped

3 T. Water

1 T. Red Wine Vinegar

1 Clove Chopped Garlic

1 t. Honey

1/4 C. Canola Oil

Salt and freshly ground pepper

Directions

Blend all ingredients in a blender until smooth and season with salt and pepper to taste.

{Spicy Black Bean Soup with Cumin-Lime Crema}

Ingredients

1 lb. Dried Black Beans, or 3 15.5 oz cans canned black beans, drained and rinsed

2 T. Olive Oil1 Medium Carrot, peeled and coarsely chopped

1 Medium Spanish onion, coarsely chopped

3 Cloves garlic, coarsely chopped

5 C. Chicken Stock3 Jalapeno Peppers, roasted, peeled, and seeded

1 Poblano Pepper, roasted, peeled, and seeded

2 T. Fresh lime juice

Directions

If using dried beans, pick over them to remove any stones, put them in a large bowl, and add enough cold water to cover by at least to inches. Let soak for at least 8 hours or overnight. Drain well. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and cook for about 5 minutes, or until the onion is translucent. Reduce heat to medium. Add the beans, jalapenos, poblano and stock and simmer for 30 minutes if using canned beans, or 1 to 1 ½ hours if using dried, or until the dried beans are cooked through and tender. Remove from the heat and add the lime juice, and salt and pepper to taste. Using a blender or food processor, puree half of the soup and return it to the pot. (Alternatively, use an immersion blender.) Bring to a simmer before serving. Ladle soup into bowls, drizzle with cumin crema, and top with avocados. Serve immediately.

{Lime-Cumin Crema}

Ingredients

8 oz Crema, creme fraiche, or sour cream

1 t. Ground Cumin

1 T. Fresh Lime juice

Salt and pepper to taste

{Mamacita’s Heirloom Salad with Queso}

Ingredients

FrescoGrape or Cherry Tomatoes (halved)

Queso Fresco Cheese (Crumbled)

Cilantro (Diced Fine)

Fresh Lime Juice

Olive Oil

Directions

Course Salt & Freshly Ground PepperCut as many tomatoes as you need for your bowl. Garnish with all other ingredients to your desired taste. Chill and serve.

{Salsa Verde}

Ingredients

2 Tomatillos, Chopped (remove papery skin)

1 (4 oz.) Can Mild Green Chilies

1 Green Onion, Chopped

2 T. Fresh Cilantro

1 1/4 t. Granulated Sugar

1/4 t. Ground Cumin

1/4 t. Salt

1/8 t. Ground Black Pepper

Directions

Prepare salsa Verde by combining all ingredients in a food processor at high speed. Cover and chill. Can chill for a few days in advance.

{Tomato Salsa}

Ingredients

1 Medium Tomato, Diced

1 T. Minced Sweet Onion

1 T. Minced, Fresh Cilantro

¼ t. Lime Juice

½ Small Fresh Jalapeno, Minced

Dash of Salt and Pepper

Directions

Prepare Salsa by combining all ingredients in small bowl. Cover and chill.

{Southwestern Sauce}

1/2 C. Sour Cream (Can use mayo)

1 t. White Vinegar

1 t. Water

3/4 t. Granulated Sugar

1/2 t. Chili

1/4 t. Paprika

1/8 t. Cayenne Pepper

1/8 t. Onion Powder

Dash of Salt and Pepper

Directions

Prepare sauce by combining all ingredients in small bowl. Cover and chill.

{Tamale Cakes}

Ingredients

1 1/2 C. Frozen Sweet Corn

1/2 C. Butter, Softened

3 T. Granulated Sugar

1/8 t. Salt

1/2 C. Masa Harina (Corn Flour)

2 T. All-Purpose Flour

Directions

Preheat oven to 400. Chop 1 C. frozen corn in food processor until it’s coarsely pureed. Combine pureed corn with butter, sugar, and salt.Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in remaining 1/2 C. of corn by hand. Measure 1/2 C. portions of the mixture and form it into 3 inch wide patties by hand. Arrange on baking sheet and bake for 25-30 minutes or until cakes are browned on bottom. Carefully flip cakes and bake for an additional 5-7 minutes until other side is browned. To serve spoon salsa Verde on plate. Lay down cake and spoon sweet chicken on top and drizzle with Southwestern sauce. Top with tomato salsa.

{Sweet Tomatillo Chicken} 

Makes enough for 12 Cakes

1 T. Olive Oil

1 Sweet Onion, Chopped

1 Large Garlic Clove, Minced

1 Poblano Chili, Chopped5 Tomatillos, Chopped

Salt & Pepper

1/4 C. Water

1/4 C. Sugar

3 Large Boneless Skinless Chicken Breasts (approx 2 lbs.)

Directions

Heat oil in a large cooking pot or skillet over medium heat. Add onion, garlic, poblano chili and tomatillos. Cook down vegetables until soft and limp- approximately 10 minutes. Salt & Pepper to taste. Add cooked vegetables to food processor with 1/4 cup water and process until fairly smooth. Blend in 1/4 cup sugar and set aside. Add 1/2 Tbs oil to pan and lightly brown chicken breasts over medium to medium-high, approximately 5 minutes per side. Pour pureed vegetable mixture over partially cooked chicken, cover, and simmer over low to medium-low heat for approximately 1 hour. Shred chicken and let sit in sauce 10 more minutes. Spoon over corn cakes. Makes enough for 12 cakes.

{Baja Tilapia Tacos}

Ingredients

1 pound white flaky fish, such as mahi mahi or tilapia

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour tortillas

Garnish: Shredded white cabbage

Hot sauce Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Your favorite salsa

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

{Mexican Sliced Pork Tacos with Toasted Pumpkin Seeds}

Ingredients

1/2 C. Pumpkin Seeds

2 T. Ground Cumin

2 T. Ground Coriander

Course Salt & Ground Pepper

2 Pork Tenderloins, trimmed

Directions

Toast Pumpkin Seeds in a small skillet 2 minutes then grind in a food processor. Mix the ground pumpkin seeds with cumin, coriander, salt & pepper. Rub the tenderloin with the spices. Rub the grill pan or outdoor grill with extra-virgin olive oil and grill pork tenderloins nice and slow (about 10 minutes each side). You want to have a very slight pink center for tenderloin. You don’t want to cook it too long or it will be dry and tough. Thinly slice the pork and position on flour tortilla. Add red onion, avocado, your favorite salsa, and a spoonful of sour cream. 

{Red Pepper Puree}

Ingredients

2 Red Peppers

1/2 C. Heavy Cream

1 Pinch Cayenne Pepper

Salt & Pepper to taste

Directions

Either on grill or over a gas burner on medium high heat, roast 2 whole red peppers until they are blackened on all sides. You can also put them in oven and broil until blackened. Pull out and put in Ziploc baggies and allow to steam and cool. Peel and seed peppers.Place peppers and other ingredients in blender. Puree them until desired consistency. You may need to add more cream, Drizzle over cooked Poblano peppers.

{The Gals}

{Emily & Jill}

12 Days of Christmas Cookies

{Breakfast at the North Pole}
December 2010
Emily & Jill
{The Invite}
The Gals were given an invite containing one gift for each '12 Days of Christmas Cookies'. Eight gifts were items to use for holiday baking and four gifts were fresh, homemade holiday cookies. The twelfth day, the gals opened their menu for the breakfast at the North Pole.
The invite was to the tune of the classic song. The gals were sung to as their '12 days' were delivered to them.
On the 12th day of christmas cookies
gourmet gals gave to me:

a copy of the nice list! (menu)
rudolph’s guilty pleasure (treat)
a platter for holiday goodies (serving platter)
cards for swapping favorites (recipe cards)
an alternative to leftover turkey (treat)
a server for christmas yummies (spatula)
padding for festive fingers (hot pad)
five . thousand . calories! (treat)
a project for hubby and kids (cookie cutters)
a bribe to avoid the naughty list (santa cookie plate)
treats to share with the mr. (treat)
and an invite to a north pole party! (invite)

{North Pole Decor}
{The Place Settings}
{The Menu}
. Iced Hot Cocoa .
serves 10-12

6 oz. Favorite Chocolate (can use more than one variety) (we used Symphony Bars)
4 t. Store-Bought Hot Chocolate Mix
3 T. Sugar
3 C. Milk
6 C. Ice
Whipped Cream
Chocolate Shavings
Crushed Peppermint Sticks

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add 1 C. of milk until smooth. Cool to room temperature.
In a blender, place the remaining cups of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into pretty glasses and top with whipped cream and chocolate shavings.

. Winter Waldorf Salad .

Fresh Whipped Cream
Celery, diced
Gala Apples, diced
Pineapple, diced
Clementines, diced
Dried Dates, chopped
Pecans, chopped
Pomegranate Seeds for sprinkling
Mix according to taste and texture preference. Serve cold and keep leftovers chilled.

. Ebelskivers .
makes 28

Scrumptious Cornmeal Batter for Ebelskivers or Pancakes:2 C. Flour
1 C. Corn meal
1 t. Salt
5 t. Baking Powder
1 T. Sugar
Mix these together in a large bowl. Add and mix well:
1 Egg
6 T. Oil
2 C. Milk (or more if batter is too thick)
Fill Ebelskiver pan with a scoop of batter. Place filling on top of batter and cover filling with more batter. Cook in Ebelskiver Pan over medium heat. Flip with wooden skewers when browned.(You can purchase an Ebelskiver pan at Williams-Sonoma or on EBay)

Luscious Lemon Soufflé Filling (Roll in Cinnamon Sugar when done):
In a saucepan, combine:1 C. Sugar
3 T. Cornstarch
1 T. Lemon Zest
1/4 C. Fresh Lemon Juice
3 Egg Yolks
1 C. Milk
1/4 C. Butter - cubed
Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool completely. Add:1 C. Sour Cream. Stir and serve as a filling in ebelskivers, pies, etc.

Monte Cristo Filling (sprinkle with powdered sugar):
Diced ham and Swiss Cheese (can use any combo of meat and cheese)
Raspberry Dipper:Use your favorite store bought jam or homemade jam
. Banana Crepes Brulee .
makes 10-12

Batter: 1 1/2 C. All-Purpose Flour
3 Eggs
1 1/2 C. Milk
1/4 t. Salt
3 T. Butter, melted
Place in bowl and whisk with wire whisk or beaters, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.

Cream Cheese Layer:
2 8-oz. Pkg. Cream Cheese, softened
4 C. Powdered Sugar
1 pint Whipping Cream, whipped
Whip cream cheese and powdered sugar together till fluffy. Add whipped cream at beat until thickened. Spread mixture onto crepe.

Bananas Brulee:
4 Bananas
4 T. Butter
1/3 - 1/2 C. Brown Sugar
Saute in pan until bananas are caramelized. Spread on top of cream cheese layer inside crepe. Can serve on top also.

Chocolate Layer:
Warm Nutella Hazelnut Chocolate, or favorite melting chocolate. Drizzle inside crepe or on top.Prepare crepes and top with cream cheese, bananas, and chocolate.Fold crepe in half and top with desired toppings. Drizzle with chocolate and sprinkle with powdered sugar for presentation.

. Veggie Frittata with Feta Crumbles .
serves 4
6 Eggs
1/3 C. Grated Parmesan Cheese
1/2 t. Garlic Powder
1/2 t. Dried Basil Leaves
1/4 t. Coarse Salt
1/4 t. Ground Pepper
1/8 t. Ground Nutmeg
2 t. Olive Oil
6 oz. Fresh Spinach, stems removed, torn into bite-sized pieces (about 6 Cups loosely packed)
8 Cherry Tomatoes, quartered
3-4 Cremini Mushrooms, sliced fine
1-2 T. Chopped Green Onions
Feta Cheese Crumbles
In a small bowl, beat eggs with whisk. Stir in cheese, green onions, garlic powder, basil, s&p, and nutmeg; set aside. In a 10 inch skillet (or omelet or crepe pan), heat oil over medium heat. Add spinach, cover and cook 2-3 minutes, stirring once or twice until spinach is slightly wilted. Reduce heat to low. Spread spinach evenly in skillet; top evenly with tomatoes and mushrooms.Pour egg mixture over top. Cover and cook 12-15 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet. Cut into wedges. Sprinkle with Feta crumbles and green onions.

. Apple-Maple Sausage .
serves 12
1 T. Butter
1 Green Apple, finely chopped
1 Small Sweet Onion, finely chopped
1 t. Fennel Seed
1 1/2 lbs. Ground Pork
1 1/2 t. Poultry Seasoning
1 t. Allspice
1 t. Sweet Paprika
1 T. Maple Syrup
Extra virgin olive oil, for drizzling
Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently sauté the mixture 5 minutes to soften and remove from heat to cool.
Heat a griddle pan or large nonstick skillet over medium-high heat.
Place pork in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of EVOO. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 4-5 minutes on each side and serve warm.

. Chilled Swiss Muesli .
serves 6

3 C. Old Fashioned Oats (not instant)
Water
Pears
Blueberries (we used dried, but fresh would be delish!)
Pecans, toasted and chopped
Flax seed sprinkle
Brown Sugar and Cinnamon to taste
2-3 T. Vanilla Yogurt
The night before serving, place oats in a bowl. Cover oats just below the top with water. Refrigerate overnight. In the morning, drain the water if necessary. Combine ingredients into the oats—yogurt, pears, blueberries, pecans, brown sugar, cinnamon, and flax seed. Stir.Serve room temperature or chilled.

. White Chocolate Fountain .
Use your favorite chocolate and follow fountain's directions.
Serve with fresh fruits, ginger thins, candies, cakes, etc.

Recipes from treats delivered to the Gals:

. Berry Bliss Bars .
makes 12 bars

Cake:
1 C. Butter, softened
1 ¼ C. Light Brown Sugar
3 Eggs
1 ½ t. Vanilla
1 t. Ground Ginger
¼ t. Salt
1 ½ C. Flour
¾ C. Diced dried berries – A mix of craisins and dried blueberries is delish!
8 oz. White Baking Chocolate, cut into chunks

Frosting:
4 oz. Cream Cheese, softened
3 C. Powdered Sugar
4 t. Lemon Juice
½ t. Vanilla
¼ c. Diced Dried Berries

Preheat oven to 350 degrees. Make cake by beating butter and brown sugar together with mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix dried berries and chocolate into batter by hand. Spread batter into a well-greased 9 x 13 pan and bake for 35-40 minutes. Remove and cool.
To make frosting, beat ingredients together and spread over the top of the cooled cake. Sprinkle ¼ c. diced dried berries over the top. Allow cake to sit for a few hours before slicing and serving.

. Pecan Praline Bars .
makes 12 bars

½ C. Butter (no substitutes), room temperature
¼ t. Salt
1 C. Packed Brown Sugar
2 C. Flour
2 ½ C. Large Pecan Halves
Prepare a 9 x 13 pan as follows: Cut a piece of aluminum foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan shiny side down, and with your hands, press down on the sides and corners to shape the foil to fit the pan. Remove the foil. Run a little bit of tap water into the pan to wet it all over. Pour out all but about a tablespoon of the water (the water helps to hold the foil in place). Then place the foil in the pan and press it against the bottom and sides. Do not butter the foil.
In a large mixing bowl, beat the butter until soft. Add salt, brown sugar and flour and beat for a minute or two, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers. Turn the mixture into the prepared pan. Spread the mixture to form a level layer in the pan, and then press down firmly to form a compact layer. Let stand.
Place the pecan halves touching each other – flat sides down – all in the same direction, to cover the bottom layer. (For a time saver, you could also just chop the pecans and sprinkle them, but using half pecans gives a prettier presentation.) Let stand.

Topping
1 ½ Sticks Butter
1/3 C. Brown Sugar

Place ingredients in a small saucepan. Stir over high heat until mixture comes to a hard boil all over the surface. Continue to stir over the heat for 30 seconds longer. Remove the pan from heat and pour the hot mixture all over the pecans, trying to coat the entire surface. Bake for 22 minutes. Remove and cool. When cool, refrigerate for at least an hour. You can pull the entire pan of cookies out by the foil, peel the foil off, and cut into bars. Serve at room temperature.

. Apricot Snowballs .
Makes 15 balls
1 ½ C. Dried Apricots, finely chopped (6 oz. pkg.)
2 C. Moist Shredded Coconut
2/3 C. Sweetened Condensed Milk (Eagle Brand)
Powdered Sugar for rolling

Mix together first three ingredients, form into balls. Roll balls in powdered sugar. Place on waxed paper and let stand until dry. Best if refrigerated.

. Rudolph’s Guilty Pleasure .
Makes 9 Large or 12 small bars

1 1/4 C. Dried Cherries, coarsely chopped
1 1/4 C. Unsalted Butter (2 1/2 sticks), all but 2 T. cut into small pieces
1 C. Sugar
1/2 C. Unsweetened Cocoa Powder
1 t. Coarse Salt
3/4 C. Packed Light Brown Sugar
1 C. Unsweetened Shredded Coconut (3 oz.), lightly toasted
2 C. + 7 1/2 t. All-Purpose Flour
1 Large Egg
1/2 C. Semisweet Chocolate Chunks or Chips
Preheat oven to 325. Spray 9X9 square pan with Pam; line with parchment paper, allowing a 2 inch overhang. Coat with spray and set aside.Bring cherries, 2 T. butter, 1/4 C. Sugar, and 2/3 C. water to a simmer in a small sauce pan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed (15 min.). Remove from heat and stir in 1/4 C. Sugar. Let cool, stirring occasionally, until sugar dissolves and set aside.Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 C. Flour in medium bowl. Blend in remaining 2 1/4 sticks butter with pastry blender or fingertips until mix resembles a course meal. Press 3 lightly packed cups cocoa mixture into lined pan. Bake until just set (about 20 min.)Put egg, remaining 1/2 C. Sugar in bowl and mix with electric mixer on medium-high speed for about 4 minutes. Fold in cherry mixture and remaining 7 1/2 t. Flour; stir in chocolate chunks. Spread mixture evenly over crust; top with remaining cocoa mixture.Bake about 50 minutes, until set. Let cool completely on wire rack. Run knife around sides; lift out of pan. Cut into 9 or 12 bars. Bars can be stored in airtight container at room temperature up to 5 days. They are also fabulous chilled in refrigerator.

{The Hostesses}
We had so much fun hosting this breakfast at the North Pole. It was so fun to lounge in our PJ's and enjoy a delicious breakfast. What a way to start the holidays!
We hoped you enjoyed your 12 days and all the yummy recipes! To those of you on the naughty list, try harder this year!
Ho! Ho! Ho!
{The Gals}

Petticoat Saloon

{Round Up At Petticoat Saloon}
March 2010
Emily & Jill

{The Invitation}
The gals were asked to wear a Petticoat Sisterhood Clip somewhere on their attire for the evening.

{Saloon Decor}

{The Place Settings}

{Fresh Brewed Sarsaparilla}

5 lbs. Sugar

4 Gallons Cold Water

4.25 oz. Big H Root Beer Extract

1/8 Tsp. Cream Soda Extract (Optional)

5 Lbs. Dry Ice

Mix water, sugar, and extract in large plastic container. Add 5 Lbs. Broken Up Dry Ice and stir periodically for 1 hour. Do not cover tightly or it will explode.

{Avocado Egg Rolls}

(Makes 6)

2 Large Avocados, peeled, pitted, and diced

4 Tbs. Sun-Dried Tomatoes packed in oil, finely chopped

2 Tbs. minced red onion

1 Tsp. Fresh cilantro, finely chopped

1/4 Tsp. salt

6 Egg Roll Wraps

1. Gently stir together avocado, tomatoes, onion, cilantro, salt. Distribute filling evenly onto center of each egg toll wrapper. Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling.

2. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.

3. Continue by deep-frying egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels. Slice egg tolls diagonally across middle and serve with cilantro sauce.

{Honey Cilantro Sauce}

3-4 Tsp. white vinegar

1 tsp. Balsamic Vinegar

1/2 C. Honey

1/2 C. chopped cashews

2/3 C. fresh cilantro

2 garlic cloves

2 green onions

1 Tbs. granulated sugar

1 tsp. ground black pepper

1 tsp. ground cumin

1/4 C. Olive Oil

1. Put all ingredients except olive oil into a blender or food processor.

2. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.

{Mac N CHeese Stuffed Tomatoes}

(serves 8)

1/4 lb. elbow macaroni

Salt & Pepper

4 pieces center cut bacon, chopped

2 leeks, halved lengthwise, thinly sliced and washed

2 Tbs. Flour

1 C. Chicken Stock

1/2 C. Milk

2 C. aged sharp cheddar cheese, grated

8 large Roma Tomatoes, halved lengthwise and seeded and scooped clean

1/2 C. breadcrumbs

1. Preheat oven to 400. Place pot of water over high heat and bring to boil to cook pasta. Add salt and pasta and cook just shy of al dente.

2. Heat Skillet over medium heat and add bacon and cook until crispy, about 5 minutes. Add leeks and cook 2 minutes until tender. Add Flour and stir 1 minute. Whisk in stock, milk, s&p, and brink to bubble.

3. Stir in cheese in a figure eight motion, reserving half cup for garnish.

4. Drain pasta and combine with sauce. Spoon into tomato shells and garnish with cheese and breadcrumbs.

5. Place on baking sheet and bake for 12-15 minutes until golden brown on top.

{Baked Chili Pepper Fries}

(Serves 6)

6 Large Jalapeno Peppers

4 Large Poblano Peppers

1 C. Flour, plus 2 Tbs.

3 Large Eggs

1/4 C. Milk

2 Tbs. Spicy Brown Mustard

1 C. Bread Crumbs

1/2 C. Grated Parmesan

Salt & Ground Pepper

1. Preheat oven to 400. Remove seeds from all peppers and cut into 1/2 inch lengthwise strips.

2. Set up breading station: 1 pan of 1 C. flour, 1 pan of eggs beaten with milk, 2 T. flour and mustard, and 1 pan of breadcrumbs seasoned with cheese and S&P.

3. Coat peppers in flour, then in eggs, then crumbs.

4. Arrange fries on cooling rack set onto baking sheet and roast for 18 min.

{Creamy Texas Ranch}

2 1/2 C. Brown Sugar

1/3 C. Frank’s Hot Sauce (it has to be frank’s)

1/2 C. Apple Cider Vinegar

1 packet hidden valley buttermilk ranch

1 C. mayo

1 C. Buttermilk

1. Combine brown sugar, hot sauce, and vinegar in pan. Stir constantly on med-high heat, then boil for one minute (if you cook longer, it will turn into candy). This is a replica of winger’s sticky sauce.

2. Mix together a packet to hidden valley buttermilk ranch recipe with Mayo and Buttermilk. Let chill in fridge for 20 minutes. Mix with cooled sauce. Serve with any meat or as a dipping sauce.

{Deep Dish Pot Pie}

(Makes 1 10in. Pie or 4-6 Individual Pies)

1 lb. chicken breast, cubed

1/4 C. Kraft Zesty Italian Dressing

4 oz. Cream Cheese

2 Tbs. Flour

1/2 C. Chicken Broth

1/2 small sweet onion chopped

2 Carrots, chopped

4-6 oz. Peas

4-6 oz. corn

4-6 Oz. green beans, chopped(or you can use 10 oz. bag frozen mixed veggies)

1 pie crust (below) or store bought crust

1. Heat oven to 375. Cook chicken in Dressing in large skillet on medium heat for 2-5 minutes.

2. Add cream cheese, cook until melted. Add flour and mix well for 2 minutes.

3. Add broth and veggies, simmer 5-7 minutes. (add less veggies and chicken if you like it saucier).

4. Pour into 10 in. pie plate or small ramekins. Arrange crust over filling, fluting the edge. Cut 4 slits or an ‘X’ in crust. Bake 30 minutes or until crust is golden.

{Grans Perfect Pie Crust}

(Serves 3 regular Pies or 9 Individual pies)

1 1/2 C. Crisco

3 C. All-Purpose Flour

1 Whole Egg

5 TBS. Cold Water

1 TBS. White Vinegar

1 tsp. Salt

1. In large bowl, with pastry cutter, gradually work Crisco into flour until it resembles a course meal.

2. In small bowl, beat egg with fork and pour into mix. Add water, vinegar, and salt. Stir together until all ingredients are incorporated. Take out and mix and smooth with hands into large ball.

3. Form 3 evenly sized balls of dough and place each into a freezer storage bag. Using a rolling pin, flatten each ball into about 1/2 inch thick to make rolling easier later.

4. Seal bags and place in freezer. (if using immediately, it’s a good idea to chill for about 15 minutes in freezer).

5. Remove from freezer when needed and let thaw for 15 minutes. On floured surface, roll out dough starting in middle and working outwards. If too sticky, sprinkle flour on top. Roll until it is 1/2 inch larger than the diameter of pan.

6. With spatula, lift dough carefully from surface into bottom of pan or on top of your mix, or both. Pinch and tuck crust in a pretty fashion. Cook according to pot pie directions.

{Pistachio Raspberry Salad}

Spring Salad Mix

Red Seedless Grapes, halved

Craisins

Read Pears, Cubed

Shelled Pistachios

Bleu Cheese Crumbles

Mix salad together according to preference.

{Raspberry Vinaigrette}

(Makes 1 1/4 C.)

1/2 C. Canola Oil

2 Tbs. honey

1 Tbs. Grainy Dijon Mustard

3 Tbs. Red Wine Vinegar

1 Tsp. fresh lime juice

S&P

1 Heaping Tbs. raspberry jam

Whisk together and refrigerate until ready to use.

{Marinated Grilled Flank Steak}

(Serves 4-6)

6 cloves of fresh garlic, finely chopped or grated

3 Tbs. Grill Seasoning Blend (Montreal Steak)

1 tbs. smoked Paprika

2 tsp. Ground chipotle powder

4-5 tsp. hot sauce

3 Tbs. Worcestershire sauce

4-5 Tbs. Red Wine Vinegar

2/3 – 1 C. Extra Virgin Olive Oil

2 Lb. Flank Steak (tenderize with pointy side of meat mallet when meat is chilled)

1. Mix all ingredients together. Slowly stream in Olive oil and incorporate with whisk.

2. Place meat in shallow dish or storage bag and let sit on counter for 10-15 minutes, or leave in fridge up to 8 hours. Olive oil can stiffen up in the fridge, pull out periodically and add a little more oil and turn meat. This marinade is just as wonderful a few minutes before grill time as sitting for a long time.

3. Heat indoor or outdoor grill to high heat. Grill steak on each side 5-6 minutes for a nice pink center.

4. Remove from grill and let sit for 3-5 minutes for inside juices to redistribute in meat. Thinly slice meat on an angle, cutting against the grain.

{Onion Straws}

(Serves 2-4)

1 whole Large Sweet Onion

2 C. Buttermilk

2 C. all-purpose Flour

1 Tbs. Salt

1/2 Tsp. Cayenne Pepper

1 Qt. – 2 Qt. Canola or Vegetable Oil

Black Pepper to taste

1. Slice onion very thin. Place in baking dish and cover with buttermilk and let soak at least one hour. You can soak up to 8 hours.

2. Combine dry ingredients and set aside.

3. Heat Oil to 375 degrees in large pan or Dutch oven.

4. Grab a small handful of onions and place into flour mixture. Tap to shake of the excess and plunge them into hot oil with tongs.

5. Fry for a few minutes while turning them once until golden brown. Serve on top of meat or as a side to any meal.

{Green Bean Bundles}

(Serves 6-8)

1 lb. fresh green beans

Olive Oil

S&P

1 Clove Garlic, chopped finely (optional)

6-8 Slices of Center Cut Bacon

1. Preheat oven to 350.

2. Blanch green beans for 3 minutes. Toss them in olive oil, S&P, and garlic.

3. Bundle about 5-6 green beans and wrap piece of bacon around the bundle. You can secure with a toothpick. (You can place bacon in microwave for a minute or two before wrapping to speed up cooking time).

4. Place on cooling rack placed in baking sheet and roast for about 10-15 minutes until bacon is cooked.

{Maple Sweet Potatoes}

(Serves 4-6)

2 Large Garnet Yams

2 Tbs. Butter

1 yellow onion, chopped fine

1/3 C. finely chopped pecans

1/3 C. Maple Syrup

1/2 Tsp. cinnamon

Salt to taste

1. Bake Yams on 400 degrees until tender. Cool completely and peel and chop into bite-sized cubes.

2. Melt butter in skillet and add onions and pecans. Saute until golden brown.

3. Add yams, syrup, and cinnamon. Saute 3-5 minutes. Add salt to taste. Serve warm.

{Cornbread Cake}

(Serves 9-12)

1 C. Sugar

1 C. Butter or margarine

1 1/2 C. Flour

1/2 C. whole Wheat Flour

1 C. Cornmeal

2 tsp. baking powder

2 tsp. salt

2 beaten eggs

1 1/2 C. Milk

1. Cream sugar and butter. Add rest of ingredients and blend well.

2. Put in greased 9x9 pan. Bake at 350 for 30 minutes until lightly golden and toothpick comes out clean. (recipe can be doubled and baked in a 9x13 for 1 hour).

3. Serve plain or with honey butter.

{Molten Chocolate Cake}

(Serves 4)

4 squares Semi-Sweet baking chocolate

1/2 C. Butter

1 C. powdered sugar

2 Whole Eggs

2 Whole Egg Yolks

6 Tbs. Flour

1. Preheat oven to 425.

2. Spray 4 custard cups with pam and place on cookie sheet.

3. Microwave Chocolate and butter in large bowl on high for 1 minute, until butter is melted, then whisk until chocolate is melted.

4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in Flour. Divide between cups.

5. Bake 13-14 minutes until sides are firm and center is soft. Let stand one minute. Invert cakes on serving dish and top with desired topping.

{Almond Ice Cream}

4 eggs (can use egg substitute)

2 Cans evaporated Milk

2 C. Sugar

1 can sweetened condensed milk

4 tsp. Almond extract

2 Tsp. vanilla

1 1/2 C. Whole Milk

1 C. heavy Cream

1. Beat eggs and sugar together with electric mixer.

2. Add rest of ingredients and beat together until well incorporated.Pour into ice cream maker and freeze according to machine’s specifications. Freeze leftovers.

{The Entertainment}
The Gals were pleasantly surprised to have Nate (Emily's Brother) visit the Saloon and sing a few songs! Nate has his own band, LokalGrown, and is fabulous! The Gals joined in for a little "Achey Breaky Heart" and hootin' and hollerin'!
A big ole' Texas Whoop to Nate for serenading the ladies! Thanks!

{The Gifts}
The Gals were given a mini monogrammed cutting board, a dish towel with a hand sewn cowboy boot decal, a loaf of bread, blueberry preserves, and cinnamon butter.
Yee-Haw! The gals were also given the Saloon's House Recipes!

{Farmhouse Butter}
(Makes 5 regular Loaves or 8-10 small loaves)
4 C. Hot water
1/2 C. sugar or Honey
2/3 C. Vegetable Oil
2 Tbs. Salt
3 Tbs. Dry Yeast
10-12 C. White Bread Flour (Store Bought or Ground From Winter White Wheat, or a mixture of both)
1. In stand mixer, place hot water, sugar or honey, oil, salt, and 4 C. flour. Mix for 1 minute.
2. Add yeast, and flour 1 C. at a time while mixing. You will know you have enough flour when the sides of mixer are scraped clean.
3. Once you have enough flour, mix for 8 minutes on high.
4. Let dough rest in bowl for 5 minutes.
5. Divide the dough in 5 pieces and place in sprayed bread pans.
6. Take each piece and spank it to get any bubbles out.
7. Round the dough into a bowl and place in center of pan.
8. Place the pans in oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen 1 inch above the pan.
9. Turn oven up to 350 and bake for 25 minutes. Don’t take the pans out while the oven heats up. Just let the bread keep rising while it heats. Remove from oven and enjoy! Bread can be freezed and keeps up to one week in pantry.

{Roadhouse Cinnamon Butter}
1/2 C. Butter
1/2 C. Powdered Sugar
1/2 C. Honey
1 tsp. cinnamon
1. Blend all ingredients at room temperature by hand or in food processor. Store in refrigerator.

{Blueberry Preserves}
3 C. Crushed Blueberries
5 1/4 C. Sugar
1 Box Pectin
1. Wash berries (stem if needed) and mash, do not puree.
2. Mix with sugar. Let sit for 10 minutes.
3. Stir pectin with 3/4 C. water and boil on stove for 1 minute. Add to blueberries. Stir constantly for 3 minutes.
4. Put in clean containers leaving 1/2 inch space at the top.
5. Refrigerate or freeze.

{The Hostesses}
From poker hands with bullet holes, fake cigars, and carmel roasted marshmellows to a singing cowboy, we are pleased we all had such a wonderful time.
Delicious food, a Saloon atmosphere, comfy conversation, and the best of galfriends!
Y'all come back, now!

{The Cowfolk}
A special thanks to our help! A shout out to Logan, Annabelle, and Paige. You made the night so smooth and relaxed. Thanks for your help!
Also, to the handsome Cowboys in our lives!
Scott and Colton, we truly could not have done this without you.
xoxoxo from your Saloon Gals!
{The Gals}