White Trash

OK, I know what you're all thinking.
That's not a very nice thing to say.
Well I didn't say it first.
That's what I heard it called, once.
So I'm just repeating them.
And so do the kids now.
Sorry.

But it's good stuff.  And it makes sense to call this stuff trash since you basically throw everything in it, just like the trash.
I mean all those leftover munchies hanging around the house after a party, maybe not enough to fill a snack bowl kinda stuff.
The only thing you have to have is some candy bark or candy melts

One of these type, you know candy coating. call it whatever you want. It's what brings it all together.
Can you tell I stock up on this stuff? I pick it up whenever it's on sale. It last for years, or so I've been told. It never lasts that long around here.
So you've got your candy coating, now go forage around your kitchen. You want some sweet and some salty stuff.

Cereal, pretzels, hard chips like Fritos or Bugles, peanuts, whatever you can find.
And for the sweet, I don't care how much you bake, we all love Oreos. But you could use nilla wafers or whatever else you have laying around but you do want some cookies in this.
And also some candy, like M & Ms or candy corn, you know you have some stashed away
Place a piece of wax paper on a flat work surface (you can use a cookie tray, we just use the table)

It really doesn't matter what order you put your items in but we always do biggest or heaviest to smallest.

Cookies-broken up, be sure to eat one or two, just to make sure they're fresh

Now place your candy coating in a container and melt according to directions

Now start drizzling your melted chocolate all over
Move your stuff around a bit with a plastic spoon

Add in your small items

And walk away until chocolate is set.
Once set, break apart, package up as gifts in a jar
or just using the plastic party bags from the Dollar store.

A pretty ribbon can make all the difference.
Oh and remember the plastic spoon I told you to use....
Add a little colored sugar to it when your done and let it set up....

Makes a festive hot chocolate spoon for the kids!

Chopped Chicken Liver

Had an excellent Chopped Liver from Let's Nosh in JAX.  Thought to whip some up for the Holidays for use as an app.  Easy enough to prep and a great addition to the appetizer buffet. As the outcome of my effort will be fairly inelegant, I'll be molding the finished dish in a celo-lined mold.  Later in '13, it will be a great side on a Salad Plate. Recipe Ingredients: 1 lb chicken livers 1 -2 large onions, cut in half rings & fried or griven schmaltz or vegetable oil 1 large egg, hardboiled, or more, up to 3 1/4 c Manischewitz wine [or similar sweet red] 1 tsp sugar 1/2 - 1 tsp onion powder & garlic powder, each [opt] 1/2 tsp paprika salt and pepper to taste

Extra fried onion for garnishing/serving (use from above amount). Direction and Method: Peel and cut onion in half. cut each half into thin half rings. heat schmaltz or oil and fry onion until golden brown but not crispy. set aside covered. Heat oven to about 475 F and place the chicken livers on a tin foil, separating each beforehand. if there is excess fat on them, remove it before grilling. — Cook the livers for 20 minutes until they look browned and the liquid released is clear. to test if they are cooked, cut one in half. it should be slightly pink inside. Remove the livers from the oven and let them cool. discard the liquid. Processor method: Place the onions in the processor and pulse a few times to break them up. add the livers and pulse a few more times.

Add the eggs, the wine and seasonings and pulse more until you get the texture you like.

Taste and adjust seasonings. by hand: place the liver, onion or griven and egg on a board and with a cleaver chopped it to the desired fineness. place this in bowl and add the remaining ingredients. adjust to taste.enjoy!

Stuffed Sweet Potatoes

Ingredients:

1 cup pecan pieces, divided
6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons all-purpose flour
1 cup miniature marshmallows

Directions:

Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3 tablespoons butter and brown sugar together until it's crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
To the remaining brown sugar mixture, add 3 tablespoons butter, flour and remaining pecans. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Cranberry Bliss Bars

Just like the popular Starbucks Cranberry Bliss Bars and the taste is spot-on. These very authentic bars are so fast and easy to make. The batter comes together in one bowl, by hand, in just minutes. While the bars bake make the cream cheese and white-chocolate frosting, get the cranberries ready for sprinkling, and pour a cup of coffee. For anyone who loves the Starbucks version, these are can be made year-round at home for pennies on the dollar and taste every bit as fabulous and then some.

Yield: One 8-by-8-inch pan, 8 generous triangles

Ingredients:

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt, optional and to taste

3/4 cup white chocolate chips

1/2 cup dried cranberries, loosely packed

Directions:

For the Bars:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips and 1/2 cup cranberries and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow bars to cool before frosting them. While they cool, make the frosting.

Frosting and Topping:

1 cup white chocolate chips, melted and divided

4 ounces cream cheese, softened (whipped or light may be used)

3/4 teaspoon vanilla extract

2 cups+ confectioners' sugar (I used about 2 3/4 cups)

1/4 cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

In a small microwave-safe bowl, melt the white chocolate on high power, about 1 minute, reheating in 10-second intervals, or until it can be stirred smooth. White chocolate is notorious for scorching so melt it very carefully, and slowly, heating in quick bursts, and keep a watchful eye; use a double boiler if that's easier.

To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about 3/4 cup, just eyeball it), 2 cups confectioners' sugar (I don't sift it because any tiny lumps will be covered up by sprinkled cranberries and white chocolate drizzle), vanilla, and beat until smooth and fluffy. Start by mixing on low speed so sugar doesn't spray, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners' sugar (I used about 2 3/4 cups, I like it on the thicker side) based on taste preference and desired frosting consistency. Frost the bars; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month.

Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars. Evenly drizzle bars with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow bars to set up for at least 30 minutes before slicing and serving. Bars may be stored in an airtight container in the refrigerator for up to 1 week.

Caramel-Pecan Pie

Ingredients:

• 1/2 (15-ounce) package refrigerated piecrusts
• 28 caramels
• 1/4 cup butter
• 1/4 cup water
• 3/4 cup sugar

• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (optional)

Preparation:

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake piecrust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

Ham & Swiss Cheese Rolls

With Christmas Tree Picking and Trimming right around the corner, I thought this "recipe" was perfect for either occasion.







3/4 c. margarine
1-1/2 T. Worcestershire sauce
1/2 t. dry mustard
1-1/2 t. poppy seed
2 t. dried, minced onion
2 12-ct. pkgs. Hawaiian rolls
1 lb. thinly sliced deli ham
1/2 lb. sliced Swiss cheese

Combine margarine, Worcestershire sauce, mustard, poppy seed and onion in a small saucepan. Bring to a boil over medium heat; remove from heat. Slice individual rolls in half. Make sandwiches using bread, ham and cheese. Place sandwiches on an ungreased 15"x10" jelly-roll pan. Spoon margarine mixture over sandwiches. Bake, uncovered, at 350 degrees for 15 minutes. Makes 12 servings

Inside Out Peanut Butter Cup

If you like peanut butter cups, you're going to love this dessert. I took the main concept of a peanut butter cup and flipped it inside out! The crust is made with peanut butter and the filling is a rich chocolate fudge.

 

To add that special touch, top it off with a chocolate and peanut butter frosting.  

Ingredients:

Crust:

1/2 stick (4Tbsp) butter, softened

1/3 C creamy peanut butter

3/4 C sugar

1/2 tsp. salt

1 1/4 C flour

Filling:

3/4 C chocolate chips

1 stick (8 Tbsp) butter

1/2 tsp. salt

3/4 C sugar 

1 C flour

2 eggs, beaten

Frosting:

1/2 C chocolate chips

1/2 C creamy peanut butter

Directions:

 

Preheat oven to 350 degrees; grease a springform pan.

Cream together the butter, peanut butter, sugar and salt.

Add flour and mix until crumbly.

Press dough into pan making sure it comes up the sides (about two inches).

Bake in preheated oven for 8-10 minutes or until lightlybrowned. While the crust is baking, melt the chocolate chips, butter and salt over medium heat.

Remove from heat; add sugar and flour, stir until combined.

Add the beaten eggs, stir until you get a smooth consistency.

Pour into par baked crust and bake an additional 20-22 minutes.  (A toothpick inserted into the center will not come out clean, it will be a little crumbly.)

 

Remove from oven; allow to cool for ten minutes in pan then remove from pan and continue to cool.

In a small saucepan (or microwave)melt the chocolate chips and peanut butter; stir until combined then drizzle on top. Slice, serve and enjoy!