So with the party under my belt I am able to relax and bask in the glory of a job well done. Well, that and now I can knit without guilt!
I thought I would share some of the recipes with you – a first for this particular blogger. The pictures are not mine, just thought I would reiterate that for you. I think you can get a better picture (pun intended) of how the food would look if there is a nice visual aid.
I am going to set up the recipes so the ingredients are in Blue because, well because I feel like it.So friends and neighbors, ready get let me get your mouth watering? 🙂
Recipe List – Feel Free to Skip Around as You Please
- Key Lime Cupcakes
- Truffles
- Artichoke Bruschetta
- Italian Panzanella
- Sausage- Stuffed Mushrooms
- Very, Very Teriyaki Chicken
** Key Lime Cupcakes – Courtesy of Patty Folk (MY Mommy-in-Law **
Courtesy of Bon Appetite Magazine.
→ Ingredients For Cupcakes ←
- 1 cup of Flour
- 1 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 6 tablespoons Unsalted Butter – Softened
- 1 large Egg
- 1/2 cup + 2 tablespoons of Granulated Sugar
- 1/4 cup Key Lime Juice
♥ In a medium bowl, combine Butter and Sugar. Whip with mixer until creamed. Add Egg and blend throughly.
♥ In a separate bowl combine all dry ingredients: Flour, Baking Powder and Salt. Add 1/2 of the dry ingredients into the wet mixture, then all the Key Lime Juice. Blend until throughly incorporated – then add the remaining dry mixture and blend till smooth.
♥ Spoon into mini cupcake liners.
♥ Bake at 350°F for 17 minutes. Cool in pans or (preferably) wire racks until cool.
→ Ingredients for Frosting ←
- 2 cups Confectioners Sugar
- 4 tablespoons of Unsalted Butter – Softened
- Key Lime Juice to Taste
♥ Blend all ingredients until spreadable consistency – Only frost cupcakes when they are completely cool. Place in refrigerator until ready to serve.
♥ Makes about 24 Mini Cupcakes ♥
* * * * * * * * * * * * * * * * * * * * * * * * * *
** Super Simple Truffles – Courtesy of Patty Folk **
Courtesy of Bon Appetite Magazine.
→ Ingredients for Truffles and Dips for Truffles ←
- 2 and 1/2 pkg. (20 squares) Baker’s Semi-Sweet Chocolate
- 1 pkg. Philadelphia Cream Cheese – softened
- Espresso Powder
- Coco Powder
♥ Melt 8 Chocolate Squares in do double broiler. In mixer, beat softened Cream Cheese until creamy. Blend in completely melted chocolate and refrigerate until firm.
♥ Once firm, shape into 36 small balls. Place on waxed/parchment paper in a covered pan. Refrigerate until firm.
♥ Melt remaining 12 Chocolate Squares. Taking the firm balls (haha, sorry, moving on) use a toothpick to swirl in chocolate. Garnish with Espresso Powder, Coco Powder, both or neither (you can add anything to this really, they’re that good).
* * * * * * * * * * * * * * * * * * * * * * * * * *
** Artichoke Bruschetta – Courtesy of Murfield Country Club **
→ Ingredients ←
- 1 can of Artichoke Hearts – drained, patted dry and roughly chopped
- 1/2 cup grated Romano or Parmesan Cheese (I use both)
- 1/3 cup Red Onion – finely chopped
- 5-6 tablespoons Mayonnaise
- 16″ French Bread Baguette – Cut into 1/3″ rounds ( I usually make my own bread because that’s how I roll, but if you get to the bakery the day of they are better quality than the night before).
- 1/4 cup Olive Oil
♥ Chop Red Onion and Artichoke Hearts. Combine in a bowl with Cheese. Mix in enough Mayonnaise to form a thick spread. ( I typically don’t use as much mayo as they suggest – I prefer olive oil myself).
♥ Preheat the broiler. Arrange sliced Bread on a baking sheet and brush with Olive Oil. Broil until toasted (this is about 2 minutes). Turn the bread to the other side and repeat.
♥ Top the toasted bread with artichoke spread on baking sheet and to with a bit more Cheese. Broil until the spread is heated throughly and begins to brown – again, about 2 minutes.
♥ Makes 16 ♥
* * * * * * * * * * * * * * * * * * * * * * * * * *
** Italian Panzanella – Courtesy of Mary Rose Sovine (my Grandmother) **
Courtesy of whatsgabycooking.com
→ Ingredients ←
- 1/4 cup Red Wine Vinegar
- 1/4 cup Olive Oil
- Coarse Salt
- Fresh Cracked Pepper
- 1 can Cannellini Beans – rinsed and drained
- 1 loaf of Country Bread – cubed
- 1 pound Cherry Tomatos – halved
- 2 English Cucumbers – cut into bite size chunks
- 1/4 Red Onion – very thinly sliced (mandolins work great for this)
- 4 ounces Hard Aged Provolone Cheese – coarsely chopped
- 1/4 cup Fresh Basil – rough chop
♥ In a mixing bowl, whisk Vinegar and Oil, season with Salt and Pepper.
♥ Add Beans, Bread, Tomatoes, Cucumbers, Onion and Cheese. Add dressing and toss to combine (remember, this is a rustic Italian dish so don’t freak). Cover and refrigerate at least 2 hours (and up to 8 hours). Just before serving top with Basil.
♥ Serves 8 ♥
* * * * * * * * * * * * * * * * * * * * * * * * * *
** Sausage- Stuffed Mushrooms – Courtesy of My Brother **
→ Ingredients ←
- 2 tablespoons Unsalted Butter
- 40 Mushrooms – stems removed
- 1/2 pound Sweet Italian Sausage
- 1/4 cup Chopped Sweet Onion
- 2 cloves Garlic – minced
- 1/2 cup Dry Italian Bread Crumbs
- 1/2 cup Parmesan Cheese – grated
- 1/3 cup Shredded Mozzarella Cheese
- 1 teaspoon Italian Seasoning
- 1 teaspoon Dried Parsley
♥ Preheat oven to 325°F. Grease baking sheet.
♥ Melt Butter in a large skillet over medium heat; cook and stir Mushrooms in butter until soft (they will ben easily when pinched – 5 to 7 minutes). Transfer Mushrooms to plate, allow to cool and dry.
♥ In another skillet, heat to a medium high heat/ cook and stir Sausage, Onion and Garlic until meat is throughly cooked and crumbly. Drain grease.
♥ After mixture is drained, transfer to a large mixing blow and stir in Bread Crumbs, Parmesan Cheese, Mozzarella Cheese, Italian Seasoning and Parsley.
♥ Arrange Mushrooms on a sheet pan / grill pan. Fill (to almost overflowing) with mixture inside the caps.
♥ Bake in oven until cheese is melted and super delicious. This takes about 30 minutes – just watch your oven.
♥ Serves 10 ♥
* * * * * * * * * * * * * * * * * * * * * * * * * *
** Very, Very Teriyaki Chicken – Courtesy of My Genius Hubby**
Best. Marinade. Ever.
→ Ingredients ←
- Chicken
- Very, Very Teriyaki Marinade and Sauce
♥ Going super simple for this recipe. Buy Chicken. Marinate chicken in Very, Very Teriyaki for at least 4 hours (up to 24 hours).
♥ My rule of thumb with this marinade is for every pound of chicken you need 1/2 of a jar of marinade – if you are grilling. When grilling, reserve the other half of the jar for basting and cook over a low heat. The marinades ginger and natural sugar will turn into this fantastic glaze.
* * * * * * * * * * * * * * * * * * * * * * * * * *
This is the majority of what we made for the party and most assuredly my favorites. I hope you enjoy this – since I have never tried recipes on this blog before we shall see how it goes. I do have one more thing to ask if you’ve managed to get to the bottom of this epic post –
What’s your favorite recipe friends and neighbors?
All Night Knits 