Christmas Gifts

I am now the proud owner of three new cookbooks! 

One was a gift from Eric and the kids ... OK, I purchased it & it somehow became part of the gift that said "To: Suzie   From: Eric & the Kids" ... I'm sure at least a few of you know how that works!!

The next was included in the Wii Fit bundle that the kids received from Santa.  Technically, my name wasn't on it, but I'm claiming it and will  be happy to test and serve entrees and sides to my kids ...

And, finally, the following from a good friend, Sarah (also Leo's Godmother).  How she knew I didn't already have this cookbook ... I'll never know ... it was on my wishlist, too!

Fun, fun, fun in the NEW YEAR with new recipes to sink our teeth into.

Birthday cake...

... it's a little silly, but I'm making myself a birthday cake.  I saw a tantalizing picture of this cake

 in the catalog for this company and couldn't resist trying to make the blend of chocolate cake and mint ice cream.  I was going to make homemade fudge, but I purchased a jar ... just in case I got LAZY!  I'm going to use the jar of fudge. 

Ingredients:
Chocolate cake mix (plus eggs, oil & water)
Fudge - one jar
Peppermint Stick ice cream (from Schwans) or substitue Chocolate Chip Mint or your favorite minty flavor

Putting 'it' together:
The cake was baked last night, I let it cool on the counter overnight (you wouldn't need to wait that long!).

This morning, I leveled the cake by cutting off the rounded top with a serrated knife... I didn't want a leaning torte! .  I also cut the cake into thirds (lenthwise), so each section is a little over 4 inches wide and 9 inches long.  While preparing the cake and fudge, set the ice cream on the counter to thaw a bit.

Warm the fudge in the microwave until it is spreadable.  Spread 1/3 on the top of each cake section.  ** I didn't refrigerate at this point, but it would be a good step to add.  Then, your ice cream will not melt slightly like mine!

Spread ice cream over two sections - about 1/2 inch thick.  Stack the layers; the cake with only fudge goes on top.  Wrap the torte in plastic wrap and freeze for at least one hour.  If you want to make it 'pretty', sprinkle crushed peppermint cany over the top.  Slice as thick as needed and ENJOY!!

This is before freezing ... but doesn't it look yummy anyway??  I may or may not add crushed peppemints.  Maybe I'll just add another scoop of ice cream to the top of each slice.

** UPDATE:  Make sure to cool the layers of fudge topped cake in the frig before topping with ice cream.  My ice cream melted - pretty much all of it - even though I thought my fudge was cooled and the completed cake was taken to the freezer immediately.  It still tasted wonderful because the peppermint ice cream soaked into the cake layers, but it didn't look as pretty.

No Plan for Dinner??

What do you get when you haven't menu planned for the last two weeks, hamburger is in large supply in the deep freeze, and there are leftover hotdog buns that will go to waste if not used?

SLOPPY DOGS!!!

Yeah! The kids loved it. I can't take the credit, though. My friend, Sarah, told me she did this a while back and it's been stuck in my mind ever since. Saved up for just the right time ... which was today.

Egg in the Hole

This is a favorite breakfast from childhood and late night college gatherings. In childhood, we seasoned with salt and pepper. In college, we were a bit more adventurous with the spices and tried almost anything ... then dared the recipient of our concoction to 'eat it all'!! No one ever refused the meal ... but, I stick to the salt and pepper, nowadays.

Egg in the Hole

Yield: 1 serving, but easily multiplied

Ingredients:

1 slice bread

1 large egg

butter

Tear a hole large enough for the egg yolk in the center of the bread (eat the raw bread - no waste here). You can either butter the bread, or put the dab of butter in the pan to prevent sticking and help in toasting the bread. Place the bread in a hot skillet. The skillet should be large enough to hold the slice of bread.

Crack open the egg and drop in the hole in the center of the bread slice.

Fry until the botton of the egg is 'set'. Flip the egg and bread combination over and fry on the other side until your desired doneness is met.

I like to be able to dunk the toast, but some prefer the egg to be completely done.

The Chai Experiment

You all know I like Chai tea! My favorite brand is Tazo - that's what Starbucks uses to prepare their Chai Tea Latte and this used to be a sometimes (okay, probably more like -at least- weekly) treat when we lived in town. Often, when Eric had early morning meetings, he'd bring back a cup for me. He loves to do those little things - and I love him for it!

Since we moved about a 100 miles from the nearest Starbucks, I’ve been buying Tazo Decaf Chai. It’s a decaffeinated spiced black tea latte concentrate; you can also buy caffeinated. I don’t need the caffeine. Anyway, today I though I’d experiment because I also buy the Tazo Chai tea in tea bags. Same brand – should turn out to be approximately the same thing if I add milk and sweetener… right?? Well, that's what I'm counting on in this mini-mixing experiment.

The extras in the concentrate amount to cane sugar, honey, ginger juice, natural flavors, vanilla and citric acid. I happen to have cane sugar, honey and vanilla in my pantry. I figured the ginger isn’t necessary, because it’s already included in the tea mix. The natural flavors I won’t worry about, and the citric acid is most likely for preservation – which I don’t need, either. To prepare the Chai tea from the concentrate, you mix equal measures of the concentrate and your choice of milk (or milk substitute); and then heat the mixture in the microwave. I always use whole milk because I like the smoothness of the drink and I think it tastes better.

Earlier this morning, I brewed a cup of Tazo Chai tea. By the time I made the latte, my tea had cooled, but I’ll reheat it. So, equal amounts of Tazo Chai tea and whole milk mixed in a mug. I added about ¼ teaspoon vanilla, ½ teaspoon honey, ½ teaspoon cane sugar. (The cane sugar I’m using is called Sugar in the Raw® Natural Cane Turbinado Sugar From Hawaii. I’m sure the cane sugar could be substituted with white sugar or stevia, but I have it on hand and may as well use it.)

The result is very close to what I enjoy from Starbucks. It is more economical than purchasing the concentrate, and if I save half the of brewed tea for later or the next morning - I'm ahead even more! Here's my recipe...

Tazo Chai Tea Latte
Yield: 1 mug

1/2 mug (about 1/2 cup) brewed Tazo Chai tea - either decaffienated or caffienated (whichever suits you!)
1/2 mug (about 1/2 cup) whole milk
1/4 teaspoon vanilla
1/2 teaspoon honey
1/2 teaspoon cane sugar

Mix together and heat in the microwave to desired temperature. I usually hit the beverage button - hasn't failed me yet. Since mine is usually cooled by the time I'm down to the last 1/4 of the mug, I can say that it would also be great over ice, as iced tea latte.

Kids & Dips!

What is it about having a dip that will entice a kid to eat almost anything? If I add ranch dressing, au jus or ketchup to the meal, all of a sudden they'll finish the main course and ask for more raw veggies. My 5yo and 2yo will even proclaim that they LOVE celery. It just cracks me up!

Rock, Paper, Scissors . . .

for the last 1/16 of the cheese pizza!