Holiday Recipes: Brandied Cranberry Apple Pie and Classic Sage Stuffing

When Unilever asked me to share two of my favorite holiday recipes using I Can't Believe It's Not Butter, knew exactly which treats I'd dish up. One is a recipe which has been passed down for generations, my family's Classic Sage Stuffing. Trust me, you will never want to eat that nasty stuffing from a box again. The recipe is simple, budget-friendly, and can easily be doubled or halved depending on how large your family gathering may be this year.


I wasn't sure if I was ever going to divulge my famous Brandied Cranberry Apple Pie recipe. Sweet apples mixed with tart cranberries and a luxurious layering of rich brandy finished with a crumb topping — you will never look at a plain apple pie again. It's that good.

                                       Brandied Cranberry Apple Pie

serves 8

Ingredients: 

1 frozen/refrigerated deep dish pie crust

Filling:

2 1/4 pounds apples peeled, cored, and thinly sliced (I prefer a mix of Granny Smith and Gala, but use any variety you prefer)
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1 teaspoon vanilla extract
1 1/2 {generous} tablespoons brandy*

Topping:

2 tablespoons I Can't Believe It's Not Butter Spread
1/2 cup all-purpose flour
1/2 cup brown sugar
sprinkle of cinnamon

Directions:

• Follow pie crust thawing instructions. Or, if you insist, make your own single pie crust.
• Preheat oven to 375 degrees.
• For filling: mix sugar, 3 tablespoons flour, cinnamon, nutmeg, cloves, and cranberries in a large bowl. Add in apples and toss to coat. Mix in vanilla and brandy, combining thoroughly.
• Spoon mixture into pie crust. Gently press down with spoon to pack apples together. Mound slightly in the center.

• For topping: in a separate bowl, combine  1/2 cup flour, brown sugar, and a pinch of cinnamon (if desired). Using a pastry cutter or two forks, cut in the 2 cold tablespoons of I Can't Believe It's Not Butter until the mixture resembles coarse crumbs. Spoon mixture over pie filling, covering completely up to the edge of the crust. You may gently pat down to even out the crumbs. With a knife, poke a small slit in the center of the topping so steam can escape while baking.
• I recommend placing pie on a cookie sheet, as the filling sometimes oozes out a bit. Cover the edge of the crust with aluminum foil. Bake at 375 degrees for 25 minutes. Remove foil from crust. Bake pie 35 minutes more.
• Cool on a wire rack.  Serve warm or at room temperature.

Topping Suggestions:  I am an à la mode  girl, and I usually top a slice of warm pie with ice cream: eggnog is my favorite, but vanilla or butter pecan blend deliciously as well. You can also top with whipped cream.

*You can omit the brandy, but I highly recommend you include it as it adds an amazingly rich layer of flavor. Don't worry, the alcohol bakes out. You can also substitute Cognac or Bourbon.

 

Classic Southern Sage Stuffing

Makes 8 to 10 servings, but this recipe can easily be doubled or halved.


Ingredients:

8 cups white bread crumbs (crust on)*

1 cup I Can't Believe It's Not Butter spread
2 onions diced
6 stalks of celery chopped
3/4 teaspoon marjoram
3/4 teaspoon pepper
2 teaspoons salt
2 1/4 teaspoons sage
2 eggs
2/3 cup chicken broth

Instructions:

• *To make the breadcrumbs: Use slightly stale (NOT moldy) white bread. Hamburger buns also work. If bread is very fresh, spread on a cookie sheet and bake in a slow oven (200 degrees) until slightly dry. Cool. Slice bread into roughly 1/4 inch cubes. Do not chop in a food processor as the crumbs will be too small and the stuffing will not firm up. 1 cup fresh breadcrumbs = approx. 3 slices bread. (Can be prepped days ahead.)

• To make the stuffing: In a large skillet, melt I Can't Believe It's Not Butter spread. Add onions and celery. Saute until translucent, about 10 to 15 minutes.

• In a large bowl, mix together bread crumbs and seasonings. Pour in all sauteed onions, celery, and remaining I Can't Believe It's Not Butter. Mix.
• In a separate small bowl, beat the eggs then add chicken broth (make sure broth is not hot). Add to bread crumbs and veggie mix. Combine thoroughly.
• Spoon stuffing into a greased casserole and bake (uncovered) for 35- 45 minutes at 325 degrees or until top is lightly browned. (In my family, we cook it longer and fight over the crispy edges.) Note: this stuffing is pretty flexible, and it will cook at whatever temperature your turkey or other dishes require.
• Though I prefer baking the stuffing on its own, you can also stuff this mix into a 5 - 10 pound turkey (double for a 11 - 20 pound bird) and bake according to the directions (on bird).  Stuff the bird just before placing it in the oven and remove all the stuffing when bird is cooked.

Leftovers (on the slight chance that any remain) can be frozen.




Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

My Berlin Kitchen: Review and Recipe

My latest review for Bookshelf Bombshells, My Berlin Kitchen, is a delightful tale of how one thoroughly confused, kitchen-mad romantic broke off her engagement, quit her dream job, and went across the ocean in search of happiness. And food. Lots of food.

 Some of you may know author Luisa Weiss from her popular food blog The Wednesday Chef.  Inspired by other excellent food blogs and drowning in stacks of recipes she'd clipped from the Wednesday food section, Weiss set out to test the recipes, just for a year. That year flew by. She gained a dedicated readership following her mix of personal journal and cooking diary (and now reading her "love story with recipes").

Now according to Luisa, there are two camps of potato salad eaters: mayo (rich and creamy) or hot vinegar (light and sour).  Being a Southern girl, I was raised with both feet firmly planted in the mayo camp. Potato salad should contain big old Idaho potatoes, hard boiled eggs, onions, MAYO, and MUSTARD (but NO relish, please). It should be firm, creamy, and yellow with sprinkles of salt, pepper, and maybe paprika on top.  My mom, despite growing up in Germany, is renowned for her Southern potato salad (based on one of my dad's family recipes). I stand as firm as a scoop of that divine salad: mayo & mustard rule.

But I'm also totally open to new foods. I had to give it a try.

And I'm delighted I did. Though the hot vinegar mix made my house smell like a German restaurant (tip: open windows before boiling), the finished salad was crisp, vibrant, and not at all overpowering. Everyone in the house liked it. The tart/sour flavor mellowed  over time (it makes a good-sized batch, so we ate it over several days).

Though I don't think it will replace my family recipe, it was a nice change and would be a hit at any party or potluck. Try it!

Kartoffelsalat (Potato Salad)

from My Berlin Kitchen by Luisa Weiss

2 lbs. Yukon Gold or other waxy potatoes
3 1/2 tablespoons unsalted butter
2 yellow onions, finely chopped
1/3 cup white wine vinegar
2/3 cup beef or chicken broth
1 tablespoon Dijon mustard
3 tablespoons olive or sunflower oil
1 teaspoon salt
freshly ground black pepper
2/3 cup loosely packed flat-leaf parsley

1. Wash the potatoes and put them in a pot with cold salted water just to cover. Bring to boil with the lid on; then reduce the heat to medium and cook the potatoes until they are just tender. Depending on their size, this should take between 20 and 30 minutes. Drain the potatoes and let them cool for at least an hour or two and up to overnight.
2.  Peel the potatoes and cut them into very think slices, about 1/8-inch thick. Put the potato slices into a serving bowl.
3. Melt the butter in a 10-inch saute pan and add the onions. Mix well and cook for 3 minutes over medium heat. Pour in the vinegar and the broth. Add the mustard and stir well. Let the mixture simmer over low heat for an additional 3 minutes.
4. Carefully y whisk in the oil, and then pour the hot marinade over the sliced potatoes and mix well. The potatoes will take a few minutes to absorb all the dressing. Add the salt and add as much freshly ground pepper as you'd like.
5. Just before serving, add the minced parsley to the bowl and mix well. taste for seasoning and serve.

Variations:
If you'd like bits of bacon or Speck in your salad, dice up 3 1/2 ounces and fry the bacon or Speck in the butter for a few minutes before adding the chopped onions (reduce the amount of butter by a talbespoon0.

Or add 1/3 cup of diced French cornichons to the finished salad to bump up the sour, crunchy flavor.

****

I used red potatoes (I had 5 pounds just begging to be used up), red onions (ditto), and about 2 ounces of Speck. I also let the potatoes sit overnight (as Weiss recommended) and they were ridiculously easy to slice by hand. (I've sworn off mandolins because I have an overwhelming desire to keep all ten digits.)

Try it. You'll like it.

And don't forget to drop by Bookshelf Bombshells for the full book review.
 

Craving Comfort: Time for Mac & Cheese with Sausage & Peas

Sometimes we just need comfort food. We crave comfort food. We think we will clean-out the chocolate section of Walmart if we can't have some comfort food.

Last night I was in desperate need of some comfort food. My sad & stressed out body pleaded for some homemade mac and cheeses.

Only one problem: my husband won't eat the stuff.

Yes, I know. . .how can anyone not like mac and cheese? It's unAmearican. It's sacrilegious. Luckily he had enough redeeming qualities that it wasn't a deal-breaker discovery.

His intense aversion is the result of some childhood trauma {stomach flu & a box of Kraft?} so for the past 35+ years he hasn't touched the stuff. When we first met he couldn't even look at it. He graduated to serving it once we had a kid (because every other kid in the world loves the stuff).  When we visited Savannah, he actually tried Paula Deen's heavenly, gooey dish and. . .he LOVED it.  But only because Paula made it. He trusted Paula more than me.

Yesterday, every taste bud and nerve center was crying out for some homemade m&c. I remember the smell wafting through the house when my mom would bake a batch. It was often accompanied by smoked sausage, split down the center and broiled until slightly crispy and browned.

I needed some. I didn't have any Velveeta like my mom's recipe called for. I turned to Panera's recipe.

Because everyone (including my crazy husband) loves Panera.

It's a pretty basic recipe. I made a few alterations and added smoked sausage and peas to make it a complete meal.

The comfort factor just oozed though the cheese, and the sharpness of the cheddar combined with the smokiness of the sausage warmed me from the inside. And the husband loved it.

Win.

Stove Top Macaroni & Cheese with Smoked Sausage & Peas


Ingredients

1 (16-ounce) package of small shaped pasta (like shells or rotini twists)
1/2 package frozen peas
1/2 small onion, finely chopped (optional)
12-14 oz. package fully cooked smoked sausage (we like the turkey) sliced into rounds
4 tbsp. butter + 1 tbsp. butter
4 1/2 tbsp. flour all-purpose flour
2½ cups milk (any milk or cream)
cheese: 6 slices white American cheese, chopped
            and 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
            OR
            12 oz. Sargento Chef Blends Shredded 4 State Cheddar Cheese
1 tablespoon Dijon mustard
1 teaspoon salt
¼ teaspoon hot sauce

Instructions

• Prepare pasta according to package directions.
• Prepare peas according to package directions. (I always just toss them in with the pasta during the last 5 minutes of cook time—probably a no-no, but works for me. If you do so, add 1 minute to total pasta cook time.)
• Melt 1 tbsp. butter in pot. Saute the sausage and onions for about 3-5 minutes. Remove from pot with slotted spoon.
• In same pot, melt remaining 4 tbsp. butter over low heat. Whisk in flour and cook 2 minutes, stirring constantly.
• Gradually whisk in milk. Cook over medium heat, whisking until mixture thickens and bubbles, about 8 minutes. Remove from heat.
• Add cheeses, stirring until cheese melts and sauce is smooth.
• Stir in mustard, salt, and hot sauce.
• Stir in pasta, sausage, and peas. Cook over medium heat for 1 minute (or until thoroughly heated).
• Serves 4 to 6

DEMETRIE'S Infamous CHOCOLATE PIE {you know the one I'm talking about}

Today's recipe is from The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp, a compilation of 100+ recipes from favorite classic and contemporary novels.  The thoroughly delicious book review is up at Bookshelf Bombshells.com.

I simply could not resist trying Demetrie's Chocolate Pie from The Help by Kathryn Stockett. If you read the book (it must have been in the movie, too) you know the pie I'm talking about — the best chocolate pie south of the Mason-Dixon line — with a little extra bit of something dark and rich in it if you happen to be a nosy racist b*tch.

*recipe courtesy of The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp*

1 2/3 cups water
5 tbsp. Sweetened cocoa powder, such as Ghirardellis (must not contain milk)
3 tbsp. Cornstarch
1 14-ounce can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 tsp. Pure vanilla extract
1 9-inch ice shell (plain or graham cracker) **See graham cracker recipe below
whipped cream (or if it's not too humid, you can top with meringue)

1. In a medium-size cool saucepan, mix water, cocoa, and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat     to just under a boil and stir until it's thick.

   

2. Reduce heat to low and stir in butter. Add in your good vanilla, and keep stirring well. Turn off the heat and let it cool some. Pour into a prebaked pie shell, store-bought if that's how you do things.

   

3. Let the pie set up in a cool spot, like a plug-in refrigerator, covered with waxed paper so you don't get a skin. Dollop cream on tip, or top with meringue.

Yield: One 9-inch pie, 6 to 8 servings.

**Now, needless to say, I made the scrumptious chocolate pie sans the special ingredient. (If you read the book, you what I'm referring to.) Show up at your book club with this pie and your cohorts will most likely force you sample a slice first. Once they see the chocolate bliss on your face, they will dig right in and the compliments and bathroom humor will start flowing.

This is simply the best damn pie crust in the world. It's easy (as pie!) to make and makes everything taste better. Everything. {Sorry Mom, the secret is out. . .}

prep time: 5 minutes
bake time: 10 minutes

9 whole graham crackers (1 1/3 cups crumbs)
1/4 cup sugar
1 tsp. cinnamon
1 stick melted butter or margarine ( 1/2 cup)
**optional 1/4 cup shredded coconut

*If starting with whole graham crackers, put them inside a gallon sized ziploc bag.  With a meat mallet, or wooden rolling pin mash to fine crumbs. {Great way to get out stress for a minute!}

Mix together crumbs, sugar, and cinnamon. Add melted butter/margarine. {I usually pour all but 2ish tablespoons in and mix. It should be moist, but not soggy. Add in the rest if necessary.}

Press mixture firmly and evenly on bottom and up the sides of a greased pie pan. {sometimes wax paper or foil helps, but this is easy}

Bake at 350 degrees for 10 minutes.




Check out the FULL BOOK REVIEW @ BOOKSHELF BOMBSHELLS and make your next book club meeting a feast for your brain and your palate.

and for more ideas check out The Book Club Cookbook.com

Pinterest HIT: Crock Pot Mexican Chicken and Veggies

I am slightly afraid of my Crock Pot. It sits alone, clean and shiny, atop dozens of cookbooks in my cupboard. So many recipes call for browning and precooking before you toss things into it, which seems like an utter waste of time. Why bother?

 After seeing half a dozen pins for Crock Pot Taco Chicken, I decided to adapt one of my tried and true stove top recipes. Same concept, just instead of poaching the chicken on the stove (which involves watching and timing) I toss it into the crock pot. So simple, there was no way I could screw it up, right?

Right for once.  Easy. Easy. Easy. Incredibly adaptable. You can add beans and veggies and make it with organic and/or clean ingredients. Make a big batch and freeze leftovers for easy weeknight meals. Total HIT.

Crock Pot Mexican Chicken {and Veggies}

*inspired by pins from Chocolate Therapy and The Gracious Pantry*

 basic:

6 pieces boneless skinless chicken breast (I plopped them in frozen)
1 16 oz. jar salsa (I like Newman's Own Pineapple, Mango, or Farmer's maket)
1 packet taco seasoning or equivalent (great *clean* recipe here)

healthy options:

1 can black beans (drained)
1/2 bag frozen or small can corn
1 bag Birds Eye frozen bell pepper stir-fry (or fresh sliced onions and peppers if you have them)
1 cup shredded or juilenned zucchini

Arrange the chicken breasts in as close to a single layer in the pot. {I dumped them in frozen.} Add salsa and seasoning and gently mix.

Cook 4 - 6 hours on high (4 worked fine from frozen for me) or 6 - 8 hours on low.

If you are around, flip the chicken after two hours or so so it cooks faster. About 1 hour before you plan on eating (after 3 hrs on high) or when chicken looks pretty cooked through, take it out and shred. It should practically fall apart when you pull at it with two forks. Dump back in pot. Add in beans or veggies and stir. Continue cooking for at least another hour or until you are ready to eat.

***If you aren't home at all while this is cooking you can dump it all in at one time. I just happen to be home and I like my veggies crisp if possible.

***Serve on tortillas, over rice, in enchiladas, as fajitas — the options are endless.  Add your favorite cheese, veggies, sour cream, guacamole, etc. and you have a meal.

***With chicken, black beans, corn, and peppers, this made easily enough for 3 meals for 2 adults + 2 kids.  Leftovers went straight to the freezer for easy meal to thaw.

Easy. Healthy. Hit.

Did you try any Pinterest inspired recipes this week? How did they work?

 Leave a link in the comments if you'd like to share.

Buy More Girl Scout Cookies to Sate the Hate

I'm feeling rather stabby today. I don't know if it is because of the rain, my sore throat, the recent death in the family, or the massive car repairs, but my mind is lingering in gloomy places. Even the cat refuses to come near me.

In addition to all this crap I've had to deal with, over the last few days I've seen several young girls broadcasting messages —confrontational, stupid messages — and I just want to rip them to shreds. They are just kids. Technically teens. If you put yourself out there on YouTube or the Today Show, you must realize people are going to judge and comment on your message, right?

Earlier this week I ranted about the sexy high school yearbook photo controversy.  Yesterday I found a video of a young teen asking us to boycott Girl Scout Cookies.

Boycott Girl Scout Cookies? Is she insane?  I sold those evil divine cookies for a cause for a least seven years, and ate them for at least thirty more. Why on Earth should I boycott them? According to this girl: because some troops refuse to discriminate against transgender children, and allow them to participate. The horror.

This little Girl Scout obviously worked hard on her message, practiced the delivery, and attempted to present it like a well-thought out argument. I'm assuming a parent recorded it for her, or is at least aware of her posting the video on YouTube. While I applaud her standing for what she believes in,  I vehemently disagree with her.

 I will buy twice as many Girl Scout cookies this year just to show how much I disagree with her bigotry.  (I suppose it won't hurt that every little girl I know is selling them this year and has already hit me up.)

 


I am biting my tongue (or restraining my fingers) because I totally want to go off on this girl, but I remember how words can maim, and I did vow to be nicer.

Though I enjoyed a sheltered childhood and kind parents, others still spit comments which cut like a razor and seem to linger forever. I've suppressed most memories of the mean girls' taunts in school and blacked out a good part of my college years (when I when I was not exactly a stellar friend either). I know so many people suffer far crueler jabs on a regular basis, but I'm cranky, so I'll throw these little nuggets of venom out there for the world to judge:

No.  I just don't like her. ~ Overheard from Mr. McGreggor, 4th grade P.E. coach, on why he wouldn't let me join the safety patrol.


Your so clingy. Stop following us around like a puppy dog and find your own friends. ~ 8th grade "friend" (who had the nerve to send me a friend request FB recently).


My, your so pale...and you've gained weight. ~ Aunt. I was 5'4 and about 104 lbs at the time.

But everyone else likes me. There's obviously something very wrong with you. ~ Whispered by Mr. Arico, 10th grade biology teacher.

And this song goes out to (*insert my name here*)...they must have written it just for you...{cue Cold as Ice by Foreigner} ~ High school friend/massive crush/d.j. LIVE over the airwaves (because he couldn't get into my pants).

What, you think you're gonna be a brain surgeon or something? You're JUST A GIRL... ~ Mr. Zagacki, 11th grade physics teacher.

Yeah,  you've gained weight. I can see it in your back. ~ (EX) college boyfriend.

You're a Nazi, and you will be a terrible mother someday! You shouldn't be allowed to even have  children! ~ Certifiably crazy employee (who I WAS NOT allowed to fire. At the time, at least.)


I guess I just need some sunshine and Samoas. Thin Mints would work just as well. Luckily, I think may still have a box or two lurking in freezer and/or Aldi is down the street (have you tried their 'fake' G.S. cookies yet?). Yup, cookies and sunshine...works every time...well, at least when it's too early for wine.

22 Things I've Never Done

***I'm 37 and I've never:

Kissed my husband at the top of the Eiffel tower.

Wandered through a field of sunflowers.

Played in the snow.

Taken a gourmet cooking class (preferably in Italy or France).

Mastered walking in stilettos.

Officially learned how to surf.

Been published in a national magazine.

Built a bonfire on the beach.

Drunk a bottle of wine costing more than $50.

Cruised the Pacific Coast Highway in a sports car or convertible, preferably.

Been pampered with a massage or facial.

Caught dinner and a show on Broadway.

Been inked.

Bought an expensive designer purse.

Learned to like sushi.

Stared a great white shark in the eye (from inside a strong, steel cage, of course).

Watched orcas breech and porpoise in a frigid sound.

Jumped into a pile of crimson and bronze fall leaves (then raked them up again).

Danced at a masked ball.

Savored a twelve course tasting menu.

Snuggled up with my son in a tent in the woods and protected him from things that go bump in the night.

Finished my damn novel.


**Now Mama Kat and the Pioneer Woman came up with this great list. But while I pondered some of the things I someday want to do, I was thinking about all the cool things I HAVE done.

So I'm going to start a meme for that, so we can feel good about what we have achieved in our short lifetimes.

Come back here next Tuesday and link up 22 Things I HAVE Done.  Have you run a marathon? Perfected the snow angel? Eaten octopus? We want to know.

One-Buck Chuck and my Frugal Food Challange

So back at the beginning of the month I wrote about My October Food Budget Challenge and promised to save ALL of my grocery receipts. The USDA thinks my little family of three should be spending $464 to $963 per month on groceries. I disagree.

Now, I DID mention that I am not including my wine budget. You can't make me. 

But I do have to show off a Target frugal find from Friday:

No, I DO NOT DRINK Arbor Mist. 

OR White Zin.

(Well, maybe in college, but that was a LONG TIME AGO.)

 

But I know people who do. 

I'm just trying to be a nice hostess.

(They don't have to know it cost $1.)

The Martin Codax, however, is a Albarino from the wine reigion of Rias Baixas in Northwest Spain. 

Reviews say its a pretty decent bottle for its $16 price point.

Personally, I like this bottle's $2 price point much better.

I would have bought more, but I scoured the shelves and it was the ONLY one.

I only hope it didn't sit in a truck for two years and taste like vinegar when we pop the cork.

Now back to the REAL budgeting.

Week 1 was tricky. I hosted Kiddo's birthday party and had ten family members over for lunch, cake, and drinks and I had to bring store-bought cupcakes into his class.  There was also a ton of stuff I use on sale at Publix (with coupon matches--come on, how can I turn down pasta for a quarter?) so I had a much bigger shopping week than usual.

Week 1:

Publix $60.37 (saved $95.41 though)
Aldi $52.49
Walmart $15.84

TOTAL $128.70

Week 2:

Publix: $7.43
Aldi: $36.28

TOTAL:  $43.71

The USDA says I should be spending between $108 (thrifty) and $192 (liberal) per week, so even with the big party week, I'm still doing okay.

{sticks tongue out at USDA}

We shall see how it goes. I still have to do a Costco run before the end of the month. Ka-ching.

Flippant Friend Friday: Things I Can't Say

Today I'm hanging over at the sweet and sassy Shell's Things I Can't Say.  You all have been by her blog, I know, whether it's for her heartfelt Pour Your Heart Out Wednesdays or some of her uber popular and fun memes such as Rockin the Bump.  And if you haven't been by, you need to go there right now.


Things I probably shouldn't say (or write): I hate children's birthday parties. Being trapped in a melee of screaming kids running around with pinata bats or priate swords while on a massive sugar-high is bad enough. But having to host my own beloved Kiddo's party nearly gives me a panic attack.

Make sure you head over to Things I Can't Say to read all about how I am Martha Stewart's worst nightmare. Maybe you can relate. Or maybe you really are the hostess with the mostess and thrive in a throng of kids. Chime in on the conversation.

****************************

Now, as a little sidebar, I have to share a MAJOR DISCOVERY that may change your world.

Aldi sells their own version of Girl Scout Cookies.

{GASP!}

You no longer have to wait for the cookie booths to appear in the spring or your coworker to hit you up at work to buy some of her daughter's cookies. You can get them anytime.  Well, at least a generic version of Thin Mints and Samoas (or Caramel Delights, depending on where you live).

This is NOT going to be good for my waistline. Or hips. Or self-control.

I'll admit...I haven't tested them out yet...I'm afraid once I take a bite I'll go back and buy a case. But I do feel it is my responsibility to let you know if they are any good, so I'll keep you updated.

Filet tastes on a franks & beans budget: My October Challange

While wasting time being productive on twitter last week, I stumbled upon a tweet which piqued my interest. 

Groceries? Money? I followed the link to the Official USDA Food Plans: Cost of Food at Home at Four Levels.  After I pushed my jaw back up from my chest, I found the information exceptionally interesting. According to these scientifically and mathematically formulated charts,  my little family of three should be spending at the grocery store each month:

$4880 - thrifty plan
$633.90 - low-cost plan
$783.80 - moderate plan
$964.40 - liberal plan

$964 per month? We'd have to be dining on filet mignon with a side of every off-season fruit and veggie sauteed in truffle butter each night for dinner. Maybe some homemade tiramisu as well (that darned marscapone cheese IS expensive). I could make all the recipes I wanted to try —  like truffled deviled eggs — from the new Cook Like A Rock Star cookbook I am reviewing for Bookshelf Bombshells. I would never have to clip another coupon in my life.

Now, these numbers are assuming all monthly means and snacks are prepared at home. Hubby and Kiddo brown-bag lunch and we almost never eat out, so these number should mesh, right?

 

I am not about to reveal our wine budget. 

You must possess top secret wino clearance to be privy to that information.

 

What a fabulous idea. I believe I will.

I  blogged last year about my grocery shopping addiction. If you haven't read that post yet, you should — it explains my love affair with grocery stores and the rush I get when I score fabulous deals. Not all of us can climb mountains, jump out of perfectly good airplanes, or afford a vicious drug habit — a girl has to get her thrills somewhere. Everyone needs some hobbies, and well, I love food and I have a puney budget, so I have learned to make due.


I am nowhere near an extreme couponer; those people are certifiably crazy and I'm sure there will be an official disease named for them soon (couponaholic? suffering from extreme unnecessary stockpiling syndrome?). I do not illicit looks of terror form the cashiers when they see me coming.

I shop at three stores. I hit Costco for frozen meats, paper goods, and sometimes produce. I go to Publix for whatever is on sale (BOGO dry goods, frozen foods, and a tiny bit of meat and produce), and I use Aldi for just about everything else (milk, eggs, produce, and many other things are ALWAYS cheaper there).  Oh, and I hit the Entenmann's outlet for bread and bagels ($1 for whole grain Arnold breads and Thomas' bagels, okay). 

Yes, this takes some extra time, but time I have, money I don't. It works for us.

So this month I am going to save all of my grocery receipts so I can discover what I really spend on food. I don't have a set budget; I buy whatever is on sale. Some weeks I spend next to nothing, some weeks I stock up. I will be curious to see how it really evens out.

I am also starting will a full pantry and freezers (they are always full). Technically, we could go an entire month without shopping and not starve, but that would just be no fun. I will shop as per normal.

I have a couple of birthday parties and family entertaining events to work in this month. How much will that add to the bottom line? I'll find out and let you know.

This should be interesting. And I will see if I have to eat my words...

Wordless Wino Wednesday: The Morning After

On a much lighter note...

Remnants of a good night. 

{No, not last night, but a memorable recent Saturday evening.} 

2005 Silver Oak Alexander Valley Cabernet Sauvignon

2008 Gnarley Head Old Vine Zin

2009 Big Ass Zin

and a reserve bottle of Winking Owl Chardonnay

+

Steaks on the grill

Potato, Proscuitto, & Fontina Cakes (recipe to come)

Sabrina's Spinach Salad

=

Cheers, lovelies...

Summer Smashed at the Shore

The prompt:

Your blogging Tribe is visiting you for ONE NIGHT out on the town. Write a post with a pre-game drink recipe (alcoholic or non) and tell us where you’d take your blogging friends for a good time!

The response:

My recipe for a perfect {blogger} friend night on the town is actually more of a night in...

Instead of trying to yell over music and chatter of local restaurants and clubs we are going to take it nice and easy. We are meeting up at the timeshare condo on the beach.

It will be a night to let our hair down, kick off our shoes, and dig our toes in the sand.  No dress code. Swimsuits encouraged. Lounge wear is perfectly acceptable.

We'll meet down by the pool where some cool mango bellinis will be waiting in chilled glasses.

 Mango Bellinis

1 tbsp fresh mango puree (or mango nectar in a pinch)
4 oz. chilled champagne or proscecco
chilled champagne flute
sliced mango to garnish

Add the mango puree/nectar to the bottom of the flute. Add champagne and stir to combine. Garnish with fruit. Chill out and enjoy.
 
The second refreshing glass of tropical paradise can be transferred to a plastic cup before we wander down the beach. The balmy ocean breeze blows away all our stresses and we forget about our hectic week, work, and family obligations. Computers are off and the kids are with dad/the sitter. We are officially off duty.

As the sun sets,  tiki torches glow and the pool bar and restaurant start gearing up. We dine poolside, our table overlooking the ocean so close we can nearly dangle our flip-flopped feet in the tide. The reggae band begins to play, a gentle, relaxing groove, and we laugh the night away.

After dinner and perhaps a few more drinks the band starts jamming and it's time for dancing. Or maybe you may just want to chill in the hot tub. Life is full of tough decisions.

And yes, the indoor/outdoor pool has a swim-up bar (with a rather hunky bartender). This is the good life.

What does every girl's night need next?  Why some dessert of course. Beside the beach-side fire pit is a buffet set up for grown-up gourmet 'smores.  Yeah, you read right...

Grown-Up Gourmet 'Smores go so far beyond just some dry, old graham cracker squares and a Hershey bar.  As we have matured, so have our tastes. Just some ideas to salivate over:

• Nutella, thinly sliced French bread & marshmallow
• Sugar cookies, raspberry-filled dark chocolate square, fresh raspberries & marshmallow
• White chocolate, coconut-covered marshmallow, thin slice of pineapple & shortbread wafers
• Gingersnaps, marshmallow & caramel-filled chocolate square
• Peanut butter cookies, dark chocolate & marshmallow
• Cinnamon graham crackers, Reece's peanut butter cup & marshmallow
• Pretzel chips, dark chocolate square with sea salt caramel filling & marshmallow
• Chocolate wafers, caramel & marshmallow
• Chocolate wafers, mint filled dark chocolate square & marshmallow
• Coconut-covered marshmallows, banana, dark-chocolate caramel square & shortbread wafer

Are you drooling yet? Yes, we will be keeping Ghiardelli in business that night. And we will be oh so thankful we are wearing comfy, expandable lounge wear and cover-ups.

We will sit around the fire pit with a marshmallow roasting stick in one hand and an umbrella drink in the other.  After we stuff ourselves with these gourmet delights we can sit back in our Adirondack chairs digesting, watching the moon rise over the ocean, and savoring our escape from our hectic everyday lives.

Since we are hanging by the condo we have a built in crash-pad -- no designated drivers and no bedtime. The party will go on until dawn and there is always time for some more dancing...

So when are you coming down to the Sunshine State?

Cheers, Ladies...

Link up at Adventures in Mommyhood or at My Time As Mom now until Sunday, August 28th

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Time Destroyed my Thyme: Failures of a Suburban Organic Gardner

I was Queen of the garden, guardian of nature, supreme boss of the land.

 These photos showcase delectable memories...

...of last year's amazing garden.

 An army of multi-colored sunflowers stood guard against my garden fence, their bright and showy blooms following their namesake across the sky each day.

Plump, warm tomatoes hung from sprawling branches no cage could contain and mingled with sweet basil and savory green onions.  Oregano and thyme trailed over the garden wall, perfuming the air each time we brushed past. 

I scavenged through cookbooks and websites in search of new recipes to utilize the bountiful harvest.  Graceful flowers mixed with aromatic greenery covered tabletops and counters. The essence of summer permeated our home.

After the success of last Spring's garden I decided to kick it up a notch: this year I would grow all my plants from seeds. I would be a suburban organic farmer and locovore extraordinaire. Better Homes & Gardens would be knocking on my jasmine covered garden gate begging to do a photo shoot.

I planted my two favorite varieties of tomatoes, basil, parsley, thyme, green onions, chives, sweet red onions, yellow squash, zucchini, four types of peppers and two kinds of corn.  I worked organic manure into the soil with my thinly gloved hands.  I tied homemade tomato cages together with biodegradable twine.  I nurtured my seedlings with daily waterings, organic fertilizers...I may have even sang to them a few times, encouraging them to grow vigorous and healthy.  I was going to have a garden to rival Martha-Freaking-Stewart.

 

Bees and dragonflies darted between the delicate blossoms.  Green tomatoes small as peas and mini ears of corn poked from beneath green leaves.

Then the trouble began.

A family of field mice conducted nightly raids on the yellow squash and zucchini decimating the harvest until Hubby wiped them out in revenge. The young plants never recovered (though neither did the mouse colony).

My tender seedlings needed daily watering. The lack of rainfall this Spring doubled my monthly water bill.

Finally the rains came and brought with them a plague of mosquitoes so thick I had to douse myself  with half a bottle of Deep Woods Off AND wear long sleeves, pants, and an utterly unattractive scarf/hat combo just to pull a few of the never-ending weeds erupting from the soil.

Then came this Amazonian heat and humidity. Summertime arrived with its red hot guns blaring. June brought afternoon highs topping 100 degrees. Nighttime temps hovered in the 70s. Just a peek at the garden and I was soaked with sweat. All I could do was stay inside and hide in the A/C.



  Unfortunately, my garden wanted to do the same...

The weeds and repressive heat threw a coup d'etat on my garden.  My harvest consisted of one dish of lackluster tomatoes.  One 3 by 5 inch dish. Only brittle skeletons of my beloved herbs and crops remain.  The once beautiful plot now looks as if it was the victim of a forest fire or plague of locust.  The wild weeds have taken over and mutant mosquitoes reign over the land like Dracula's spawn.

Bye bye dreams of BH& G. Screw you summer and Martha-Freaking-Stewart.  Screw. You.

Next year I'm just going to hit the farmers market and save my sanity and my skin.

I get the point Mother Nature.  I know who's the boss now.




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