Easter Candy Bark

The Easter Bunny was generous in our house this year.  In an effort to prevent myself from eating all of it (sigh) I decided to make this bark and share it.

The making it part was easy.  Sharing it?  Not so much.  This is fantastic and addictive stuff.  Sweet and salty with wonderful textures.

I made mine with Easter trail mix and honey roasted peanuts as well as crumbled vanilla sandwich cookies and Easter candy.

I think you could use more or less anything in place of the trail mix and peanuts.

You want something salty and with some texture - think potato chips, pretzels, crackers, nuts...

Raisins or other dried fruit is also wonderful here.

And of course, Easter candy.

This was a huge hit at the office.

At least the part that they got to eat.  I'll have to make twice as much next year.

Easter Candy Bark

by Susan @ Love from the Kitchen

Cook Time: 30 minutes

6071922

Ingredients (1 1/2 pounds)

• 1 cup trail mix (or mixture of nuts and raisins)
• 1/3 cup broken up vanilla sandwich cookies
• 1/3 cup honey roasted peanuts
• 1 1/2 cups Easter candy (jelly beans, candy coated chocolates... whatever you have on hand)
• 1 pound (16 ounces) vanilla candy coating
• decorative sprinkles

Instructions

• Line a cookie sheet with parchment paper. Evenly distribute the trail mix and crumbled vanilla cookies.
• Melt candy coating per package directions and pour over prepared layer. Using a spatula, spread the coating coating to cover completely in a thin layer.
• Immediately scatter candy over bark and lightly press into warm coating to adhere. Sprinke with decorative sprinkles as desired.
• Allow to set before breaking into pieces. Store in airtight container.

Note: White chocolate and vanilla candy coating can seem interchangeable. Though candy coating works best for this recipe (as it is easier to work with when melted), I used white chocolate chips. In that case, carefully melt the chocolate according to the package instructions and then mix all of the ingredients (except decorative sprinkles) into the white chocolate before preading on the parchment covered sheet.

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Star-Spangled Cherry Cream Cake Roll

With the 4th of July just around the corner and the US making it to the second round of the World Cup, it seems like the right time to be celebrating the red, white and blue!

This cake roll looks difficult to make, but in truth, it came together really quickly.  Most of the time is spent waiting for the cake to cool!

I used the recipe below to make the cake - but I added this special touch that I've seen all over the internet to make the red and blue stars.  Here's how to do that part:

• Prepare the cake and use the batter to do the decorations. Color a few tablespoons blue, and a few tablespoons red.
• Use a piping bag with a tip or just a Ziploc from which you cut the corner of the size you need. Pipe the colored batter in star shapes right onto the parchment paper covering your baking sheet.
• Freeze for about 10 minutes.  {this lets the stars set so that they don't run}   Pour the remaining batter over the baking sheet and the decorations.  Bake and prepare the cake roll following the recipe.

See?  Just a couple of extra steps for the wow factor.  I didn't use a pattern, but if you want to all you need to do is make the pattern on the same size peice of parchment paper as the one lining your baking sheet, and then place it UNDER the parchment paper lining your baking sheet.  Once your batter decorations have been frozen, simply slide the pattern out and finish the as the directions state.

The best part is that this tastes every bit as good as it looks.  Cherry and almond are great flavor partners, and the whipped cream filling is even better than frosting.  And while you do want to serve this reasonably soon after removing from the refrigerator, the whipped cream filling, with that gelatin addition, holds up beautifully.

Cherry Cream Cake Roll

by Susan Zentmyer

6064149

Ingredients

• 4 eggs
• ¾ cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 1 tablespoon water
• 1 teaspoon almond extract
• 2/3 cup cherry preserves
• 1 cup whipping cream
• 1 teaspoon unflavored gelatin
• 1/4 cup sugar
• 1/2 teaspoon almond extract

Instructions

• Preheat oven to 375°F. Grease a 15x10x1 inch pan and line with parchment paper.
• Add the eggs and sugar to a bowl. Beat on medium to high speed around 5 minutes until pale in color and thickened. Add the almond extract and beat few more seconds.
• In a small bowl, sift the flour and the baking powder.
• Add the flour mixture to the eggs and sugar and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.
• Pour the batter on the pan and spread evenly with a spatula.
• Bake for 7 -10 minutes. Don’t overbake because it will be hard to roll.
• While the cake is baking, make the cream filling. Chill mixing bowl and beaters for at least 15 minutes before using.
• Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
• Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
• Remove bowl and beaters from refrigerator and pour in cream, sugar, and almond extract. Beat together just until beater marks begin to show distinctly.
• Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Refrigerate.
• Lay a clean kitchen towel on the counter. As soon as your cake is out of the oven, remove from pan with the parchment paper, turn over on the kitchen twoel and remove the parchment paper. Roll the cake, starting from the short side, with the kitchen towel and let cool completely, seam side down.
• When the cake is completely cool, carefully unroll the cake. Remove the kitchen towel and spread the cherry preserves evenly over the cake, leaving a 1/2 inch margin around the edge. Then spread the cream over the cherry preserves. Gently re-roll the cake and place in the refrigerator, covered in plastic wrap, for about 1 hour to set.

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Easter Deviled Chicks

I've been making deviled eggs for years.  My very first batch was made from a recipe in my first cookbook, "Betty Crocker's New Boys and Girls Cookbook."  Simple Simon Deviled Eggs.  I remember my family liking them.

I think my current deviled eggs recipe isn't that much different.  And people still like them.  This year I decided to make them a bit differently.  I didn't mess with the ingredients (if it's not broken, don't fix it, right?) but I did change the way they look.  And they turned out perfectly!



Easter Deviled Chicks

Ingredients:

• 12 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon white vinegar
• 1 teaspoon cayenne pepper
• black food coloring
• small piece of carrot

Directions:

I made baked hard-boiled eggs this time.  They were very easy - put the eggs in muffin tins (or straight on the rack), place in the over and bake at 325F for 30 minutes.

When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.

Peel the eggs and dye the peeled eggs to the color you like.  I made some pink and green and blue and yellow and purple and orange.

Pat them dry with a paper towel.  Carefully cut a zig-zag edge cut around each egg as below.  

Remove the yolks and add to a bowl.  Mix the yolks with the remaining ingredients, stirring until well combined.

Place a rounded spoonful of the yolk mixture into the bottom half of the egg white.  Place the other half on top so that it resembles a hatching chick.

Use a toothpick and food coloring to put two black eyes on each chick, and use a small piece of carrot for the beak.

These are just the cutest deviled eggs ever!  And tasty too!

Happy Easter everyone!

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Conversation Heart Strawberry Smoothie

Are you looking for something sweet for your sweetie today?  Why not try a delicious and healthy Conversation Heart Strawberry Smoothie?


Here's how to make it:

Take a handful of conversation hearts, put them in a plastic baggie and crush with a wooden rolling pin.

Dip the rims of serving glasses in a shallow bowl of half-and half.

Then roll the rims in the crushed conversation hearts.  Let dry while you make the smoothie.

Put a cup of fresh strawberries into a blender.  Add 1/4 cup sugar (or use Splenda for a lower calorie drink),  1/2 cup of fat-free half and half and 1 cup of milk.

Blend until smooth.

Pour into prepared glasses and enjoy the love!

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Pastitsio (Greek-style Lasagna)

Following along on my Greek-themed recipes, this is a Greek-style Lasagna.  It's a bit like pastitsio, a pasta, lamb and bechamel layered dish, but for this version, I didn't use any meat and used a ricotta cheese mixture instead of bechamel.  Delicious!


Pastitsio 

Ingredients:

• 2  tablespoons extra-virgin olive oil
• 1  onion, finely chopped
• 1  teaspoon dried oregano, crumbled
• 3/4  teaspoon cinnamon
• Pinch of ground cloves
• Salt and freshly ground pepper
• 3  cups marinara sauce
• 1  pound ziti or penne
• 3  cups fresh ricotta (1 1/2 pounds)
• 4  large egg yolks
• 1/2  teaspoon ground nutmeg
• 3/4  cup freshly grated Parmigiano-Reggiano cheese

Directions:

1. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.

2. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.

3. Add the sauce to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.

Really a very simple and tasty dish.  If you'd like a meaty dish, add 2 pounds of ground lamb to step one.  That makes a phenomenal sauce and adds a wonderful depth of flavor to your meal.

Would you try this sort of blend of Greek Pastitsio and Italian Lasagna?

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Roasted Potatoes with Lemon Vinaigrette

Remember yesterday's post about the Greek Roast Pork that I said I liked to serve with  some special roasted potatoes?  These are those potatoes.  And you really should try them.  Even if you don't make the pork.  (Though you should try that too - together, it's a crazy-good meal...)



Roasted Potatoes with Lemon Vinaigrette

Ingredients:

• 3/4 cup extra-virgin olive oil
• 5 Tablespoons lemon juice, freshly squeezed
• 2 Tablespoons shallots, chopped
• 3 Tablespoons fresh oregano, chopped
• 2 cloves garlic, minced
• salt and pepper, to taste
• 3 pounds red potatoes, each potato cut lengthwise into 6 wedges
• 1/2 cup chicken broth, low sodium

Directions:

1. Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

2. Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet or glass baking pan. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.

3. Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

Oh my, are these tasty.  Crisp and hot with lovely herb-y lemon flavor.  I could eat these every day.

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Roast Pork With Oregano and Honey

Are you looking for an easy but elegant and delicious meal to serve guests?  This is the recipe.  This roast is tender and flavorful, and it makes the most amazing vegetables ever.  I like to serve it with roasted potato with lemon vinaigrette. 


Roast Pork with Oregano and Honey

Ingredients:

• 1 pork butt, bone-in
• 1/3 cup olive oil
• Juice of 1 orange
• 1/4 cup honey
• 2 Tbsp. of red wine vinegar
• 3 Tbsp. of mild mustard
• 3 Tbsp. of fresh oregano (or 1 Tbsp. dry)
• 3 cloves of garlic, smashed
• 1 Tbsp. of coarse sea salt
• 2 Tbsp. fresh ground pepper
• 1/4 cup extra-virgin olive oil
• 3 medium onions, peeled and quartered
• 1 bag baby carrots
• 1 green bell pepper, roughly chopped
• 1 red pepper, roughly chopped
• 1 pint of cherry tomatoes
• 1 dried chili pepper
• 5-6 sprigs of fresh oregano
• 1 1/2 cups of hot water

Directions:

Preheat your oven to 400F.

Rinse then pat-dry pork and set aside. Using a large container or zip-lock bag, pour in the orange juice, olive oil, vinegar, mustard, oregano, salt, pepper and garlic. Mix well and add pork. Seal and marinate for 2-3 hours before roasting.

Toss the vegetables in a bowl with olive oil, oregano sprigs and chili pepper and reserve in a covered bowl.

Once the pork has marinated, allow the meat to return to room temperature before roasting. Pour the marinating liquid over the meat and season with salt and pepper then place the meat in a roast pan and roast covered for 90 minutes.

Remove the pork from the oven and uncover and place the vegetables around the pork and pour in the hot water and return to the oven for an additional 45 minutes or until the pork has reached an internal temperature of 160F. Remove from the oven and spoon some of the pan juices over the pork and allow to rest for 15 minutes before carving.

This makes a juicy and flavorful roast - and the honey adds to the sweetness of the vegetables.  Taste perfection!  You can't go wrong when you serve this (with those roasted potatoes) to your favorite dinner companions!

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Hoppin' John - Lucky Any Day of the Year

Do you know why black-eyed peas are lucky on New Year's Day? As with most superstitions, there are several answers to the question. Typically, the belief that black-eyed peas are a lucky New Year's meal is especially popular in the south, so it has to do with our history, right? Maybe.

Most Southerners will tell you that it dates back to the Civil War. Black-eyed peas were considered animal food. The peas were not worthy of General Sherman's Union troops. When Union soldiers raided the Confederates food supplies, legend says they took everything except the peas and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. Peas became symbolic of luck.

Black-eyed peas were also given to slaves, as were most other traditional New Year's foods. Let's face it: a lot of the stuff we eat on New Year's is soul food. One explanation of the superstition says that black-eyed peas were all the southern slaves had to celebrate with on the first day of January, 1863, the day when the Emancipation Proclamation went into effect. From then on, peas were always eaten on the first day of January.

The oldest explanation for this tradition, according to Wikipedia, is that the tradition dates as far ancient Egypt. During the time of the Pharaohs, it was believed that eating a meager food like black-eyed peas showed humility before the gods, and you would be blessed. According to Wikipedia, the Babylonian Talmud, which dates to 339 CE, instructs the faithful Jews to eat black-eyed peas at Rosh Hashana. The belief was similar: those who ate black-eyes showed their humility and saved themselves from the wrath of God.


Hoppin' John is a popular way to prepare your New Year's black-eyed-peas.  I've made mine in the crock pot and love the way they taste.

Hoppin' John

Ingredients:

• 1 pound dry black eyed peas, soaked overnight
• 4 cups chicken broth
• 1 pound smoked sausage, sliced
• 1 cup wild rice, uncooked
• 1 (10.5-ounce) can Rotel diced tomatoes and green chiles
• 1 can diced jalapenos
• 1/2 teaspoon kosher salt
• 2 teaspoons black pepper

Directions:

Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker.

Once the beans are in the crock, add broth and sliced sausage. Stir in the rice, tomatoes and jalapenos. Sprinkle with the salt and pepper. Cover and cook on low for 8 to 12 hours, or until the beans are soft. Stir well before serving.

I love this dish - and not just on New Year's Day but any day we need a hearty and tasty dinner.  Do you have a favorite Hoppin' John recipe?

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Saganaki (Flaming Greek Cheese)

Greek cheese slices are fried and flamed.  We had it first this past summer at a Troy's, a local Greek restaurant, served with fresh pita bread.  And wow was it amazing.  Like a sophisticated grilled cheese sandwich.  But better.

I found several recipes and adapted to match what we had at Troy's.


Saganaki

Ingredients:

• Kasseri or Kefalotere (see below)
• Ice water
• Flour
• Butter or margarine
• Lemon juice
• Ouzo (Greek liquor) or cognac

Directions:

Cut Kasseri cheese into 1/2-inch slices, allowing about 4 ounces for each serving. Chill slices in ice water. Pat dry and dust with flour.

For each serving, melt 3 tablespoons butter until it sizzles but does not brown. Add cheese slices and saute quickly on both sides. Do not overcook or cheese will melt and stick to pan.

For each serving, squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops of Ouzo. Ignite. Serve cheese with fresh hot pita bread when flames die down.

Note: Kasseri and Kefalotere are hard Greek cheeses which can be found at most Greek or Middle Eastern grocery stores or gourmet food shops.  Good Provolone or Mozzarella can be substituted if you cannot find Kasseri or Kefalotere.


You'll note that I don't have any pictures of folks enjoying this because it literally went too quickly.  This is a pretty fun and impressive dish (who doesn't like a dramatic presentation?!)  and is wonderfully rich and delicious.  Give it a try the next time  you are serving Greek food or just the next time you are in the mood for a really good version of a grilled cheese sandwich!

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