Pepper and Pineapple Cheese Ball

My Sister-in-law made this cheeseball last year and I couldn't stop eating it! There was something so delicious about it, and I didn't know what. When she told me the recipe has pineapple in it I couldn't believe it! Pineapple and Green Peppers??? But it works, I'm telling you! Try it!


Pepper and Pineapple Cheese Ball  (from Jennie Evans)

2 packages cream cheese-softened
1/4 cup green peppers chopped very small (Also green chilis or jalapenos would be awesome!)
1/4 cup green onion also chopped small
1 tsp. season-all
1 small can crushed pineapple (this is the almost tuna sized can)
Crushed nuts (walnuts, pecans,  or almonds)

Mix together, then shape into a ball. Cover with saran wrap.

Sweet Potato Casserole

I got this recipe from a boyfriend's mother a long time ago, and it has been a hit during holidays ever since. I added a few more spices, but it's always amazing- especially with those who claim to hate yams!

(picture from Elizadomestica.com)

Sweet Potato Casserole addapted by Erin Taylor

Mix together:
3-4 large sweet potatoes- skin them, then boil until soft & mash (I cooked mine in the crock pot with water overnight, and omitted the milk*.)
1 cup sugar
2 eggs, well beaten
1/4 cup melted butter
1 tsp vanilla
2 Tsp. Cinnamon
1 tsp. allspice
2 tsp. salt
1/3 cups milk*
Pour ingredients into a sprayed 9 X 13 pan.
Cover with coconut topping:

Topping:
1 cup brown sugar
1/2 cup flour
5 Tbl melted butter
1 C. shredded coconut
1 cup pecans chopped (optional)

Bake at 350 deg. for 30-40 minutes or until golden brown and bubbly.

Shrimp and Pumpkin Creole Soup

I love pumkin soup- you know, the kind with warm spices of cinnamon and nutmeg? Well, my husband does NOT like that kind. So today I made pumkin soup but added creole spice and shrimp. Hello, new favorite! And perfect for a chilly winter day!

Shrimp and Pumpkin Creole Soup by Erin Taylor

2 C. pumkin puree (I used fresh, but canned would work great.)
1 Quart chicken stock (or 1 Qt. water and 1 Tbsp. chicken bouillon)
2 C. water (for thicker soup, add less water, for thinner, add more.)
1/4 C. chopped red bell pepper
1/4 C. chopped celery
1 Tbsp chopped onion
1 C. chopped uncooked shrimp, peeled and deveined, tails off
1 Tbsp Creole Spice
1/2 C. powdered milk
1 tsp. cayenne pepper
*(optional) 1 Tbsp bacon bits  (adds a bit of smokey flavor)
Salt to taste

In medium pot combine all ingredients. (If soup is too thick, thin with water to desired consistancy.)  Heat on medium stirring often for about 10 minutes. Using stick blender, or regular blender, puree all contents of pot until nice and smooth in texture. Return to heat and simmer on low for 15 minutes to let all flavors combine.

Great with cornbread!

Black Tie Mousse Cake

(photo by baylor_gal on food.com)

I'm not kidding you, this stuff is like heaven in your mouth. Your tastebuds will scream for more. Your body will crave it when it's gone. You will dream about it!  It has many steps, and you need to be patient, but when you take it out of the refridgerator and slice through the smooth creaminess, and your tongue slides the rich, fluffy mousse from your fork, and your saliva starts to ooze like a slow moving chocolate river, you will KNOW you did the right thing!


Black Tie Mousse Cake  (from Food.com)

Ingredients:

Layer 1:

1 box Devil's Food cake mix (prepared in two round cake pans according to box directions. You will use one round for this recipe.
1 pkg. chocolate pudding mix- added to cake mix

Layer 2:

1 teaspoon knox unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

4 ounces semi-sweet chocolate chips

4 ounces cream cheese, cubed

3/4 cup heavy cream

1/2 teaspoon granulated sugar

 

Layer 3:

3 egg yolks

1/4 cup granulated sugar

3 tablespoons flour

1 teaspoon knox unflavored gelatin

1 3/4 cups heavy cream

1 teaspoon vanilla extract

 

Layer 4:

 

1 1/2 cups heavy cream

2 tablespoons butter

18 ounces semi-sweet chocolate chips

1/2 cup white chocolate chips (optional)

 

mini chocolate chips for decorating sides of cake

 

Directions:

 
1. BOTTOM LAYER (cake)
2. Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
3. SECOND LAYER (the chocolate mousse):
4. Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
5. THIRD LAYER (the custard):
6. Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
7. FOURTH LAYER (the icing):.
8. Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put mini chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
9. Refrigerate the cake. Serve cold. Delicious!

Kung Pao Chicken

This asian dish cooks up quickly, despite the long list of ingredients, and tastes delicious! (This image is taken from Uchinatravel.com. I was going to take a picture of mine, but we ate it all, and an empty plate wouldn't be as attractive.)


Kung Pao Chicken (and/or Lettuce Wraps*)  by Erin Taylor
serves 4

Chicken and veggies:
3 Tbsp canola or peanut oil
1 C. chicken breast, cubed (would also work great with shrimp!)
1 C. chopped celery
1/2 C. chopped red bell pepper
2 green onions, chopped
1/2 C. carrotts, chopped
1/2 C. snow peas or sugar snap peas
1 tsp. chopped garlic

sauce ingredients:
2 Tbsp hoisin sauce
1 Tbsp.  fish sauce
1/4 C. low sodium soy sauce
2 Tbsp. peanut butter
2 Tbsp. poultry gravy mix
1 C. water
1 tsp. red pepper flakes (omit for no heat, add more for more heat)
salt to taste

1 bag cole slaw mix
cooked rice
salted peanuts (for garnish)
Lettuce leaves (for lettuce wraps, only)

In large skillet or wok, heat oil. Add chopped chicken and cook quickly until chicken begins to turn white. Quickly add remaining vegetables and saute until they become slightly tender. (about 3 minutes.) Turn heat down and add remaining sauce ingredients. Stir and let simmer with lid off until chicken is finished cooking.  (add more water for a saucier dish.)

Place small handful of cole slaw mix onto center of plate. Scoop cooked rice over cole slaw mix. Smother with Kung Pao chicken and sauce and garnish with salted peanuts. Serve immediately.

*For Lettuce wraps, complete instructions for chicken and veggies, and sauce. Add 1/4 C. salted peanuts to mixture. Spoon into large lettuce leaves and roll up.

 

Green Tomato Enchilada Sauce

(picture taken from ifood.tv)

Every time we go to a mexican restaurant my husband asks "Do you have green sauce?" He is usually disappointed with the so-called green sauce. Well, I had an over-abundance of green tomatoes and thought I'd make my own. The verdict? Well, let's just say if he had to choose to either marry me all over again or eat that sauce the decision might be a difficult one!  Needless to say, it's a great way to use up those unripened tomatoes after your harvest!

*NOTE: this canning recipe is for about 6 quarts of sauce, and is not exact! Adjust seasonings to your own taste!

Green Tomato Enchilada Sauce by Erin Taylor

In a large pot with heavy bottom (I used an 8 quart pot), add:

(about) 5 quarts pureed green tomatoes. (measured after they are pureed)

Turn on med. heat and let cook while pureeing the following ingredients in a blender:

6-7 Anaheim Chilies, seeds removed (no need to roast or peel)
1 onion
1 bunch cilantro
4-5 jalapenos, seeds removed for mild sauce, or add seeds for more heat.

Stir into pot with tomatoes and let cook a few minutes.

Add 4-5 C. chicken stock and 1/2 c. Poultry Gravy powder. Stir thoroughly.

Next, add:

3-4 Tbsp. Cumin Powder
2 Tbsp Chili Powder
1-2 Tbsp. Garlic Powder or Salt
1/4 C. Olive Oil
Salt to taste

Let simmer for about 10 minutes stirring every few minutes. With a stick blender puree mixture for about 3 minutes to make it smoother.

Remove from heat and pour into sterilized quart jars. Process according to directions on canner.

Harry Potter Butterbeer

Harry Potter Butterbeer? Well, this tastes exactly like I always imagined it would! And it's perfect for those crisp fall evenings watching the movies.



Butterbeer



Serves: 4



1 C. brown sugar

2 Tbsp. water

6 tbsp. butter

1/2 tsp. salt

1/2 tsp. cider vinegar

3/4 C. heavy cream

1/2 tsp rum extract


4 12oz. bottles club soda *  (*using unsweetened soda makes it tollerably sweet, rather than over-the-top unbearably sweet like other recipes calling for cream soda or Sprite.)


In small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 deg. on candy thermometer. Stir in the butter, salt, vinegar and 1/4 C. heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.



In a medium bowl, combine 2 Tbsp of brown sugar mixture and remaining 1/2 C. heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped.



To serve, divide the brown sugar mixture between 4 tall glasses. (about 1/4 c. for each glass). Add 1/4 C. of club soda to each glass, then stir to combine. Fill each glass nearly to the top with additional soda, then spoon the whipped topping over each.