Meal Plan Monday #7 - Pasta Week

I have declared the upcoming week to be “Pasta Week.” Now that may sound like a lot of heavy eating, but hear me out. I want to include pasta dishes that are not only main dishes, but light starters, tasty sides, and specialty soups that contain pasta. Sound interesting? I’m hoping it will be. Here is my plan:

Sunday — Creamy Pasta with Asparagus and Bacon (The number one recipe on the blog), green salad

Monday — Muffaletta Pasta Salad (shown above), rolls

Tuesday — Scroodles, green beans, fruit

Wednesday — Creamy Tuscan Shrimp, bread for dipping into that wonderful sauce

Thursday — Lunch out with a  friend, so a cup of Microwavable Mac & Cheese in a Mug should do it for dinner

Friday — Creamy Italian Tomato Soup

Saturday — Pasta e Fagioli

What are your favorite pasta dishes?

This week’s place setting; to see more of this table, click here.

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Snickers Cookie Bars

I am nocturnal. I always have been. These days, despite copious amounts of coffee, I really don’t get going until midday. Deep into the night, when most of you are sleeping, I am engaged in my most productive thought. The other night, don’t ask me why, I started thinking about my number one son’s favorite cookie, based upon his favorite candy bar (Twix), wondering if I could make a cookie based upon my favorite candy bar, Snickers. The next morning I decided to put my plan into action, and it worked as beautifully as I had hoped! These are a bit of work, but well worth the effort. You may just want to make a double batch.

Snickers Cookie Bars

Bottom Layer

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup (2 sticks) butter, softened

½ cup sugar

Middle Layer

½ cup (1 stick) butter

½ cup sugar

2 tablespoons light corn syrup

1 14-oz can sweetened condensed milk

1 cup dry roasted peanuts

Top Layer

1½ cups semi-sweet chocolate chips 

1 teaspoon light corn syrup

½ cup (1 stick) butter, cut into 8 pieces

 

Preheat oven to 325° F. Line an 8” x 8” (or, for a thinner cookie layer, a 9” x 9”) baking pan with foil, leaving a 2” overhang on each end, to facilitate easy extraction from the pan.

To make the bottom layer: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In another bowl beat butter and sugar on medium speed until well creamy. With mixer on low, gradually add the dry ingredients and beat just until combined. Transfer to prepared pan and press into an even layer. Bake for 30-35 minutes until the crust is golden brown. Transfer the pan to a wire rack and cool completely.

To make the caramel layer: Combine the butter, sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium heat. Stir occasionally until the butter is melted. Increase the heat to medium-high, and bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens and turns a light caramel color, about 10 minutes. Pour the caramel mixture over the cooled shortbread and spread in an even layer (You can tilt the pan to do this.). Sprinkle peanuts over the top and press down lightly. Allow to cool completely, then chill in the fridge until caramel sets.

To make the chocolate layer: Add the chocolate, corn syrup, and butter to a heatproof bowl and set over a pan of simmering water. Heat, stirring occasionally, until everything is melted and the mixture is smooth and glossy. Pour the chocolate over the chilled caramel/peanut layer, and spread into an even layer. Let the chocolate set completely before slicing and serving.

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If you love the chocolate and peanut combination, but don’t want to go to all of the work, you may just want to try these Getting on My Last Nerve Chocolate Peanut Clusters.

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Cream Cheese-and-Pecan Rolled Grapes

I wish that I could put into words just how good these are. An excellent combination of sweet and savory, pungent and fruity, juicy and crunchy, these cream cheese covered grapes have it all! This simple recipe from the recently released Southern Living Party Cookbook, A Modern Guide to Gathering by Elizabeth Heiskell (That I reviewed here.), is one that you are going to want to add to your repertoire of tasty starters/snacks/finger foods.

Now, I’m not gonna lie, they can be a bit messy to coat in the cheesy mixture, but once you get the hang of it, the process goes smoothly. I used a pair of kitchen gloves to keep my hands from warming up the cream cheese mixture and getting too gooey.  As each grape was coated, I dropped it into a shallow bowl with pecan mixture and they were super simple to coat and then roll into perfect little spheres. And because, once coated, they need chilling, you can make these as much as a day ahead. Perfect!

Cream Cheese-and-Pecan Rolled Grapes
From The Southern Living Party Cookbook

1/2 (8 oz.) package cream cheese, softened
2 oz. blue cheese, crumbled (about 1/2 cup)
2 to 3 tablespoons heavy cream
2 cups finely chopped toasted pecans
3 bacon slices, cooked and finely chopped
3 tablespoons finely chopped fresh flat-leaf parsley
1/2 pound large seedless red grapes (I recommend Melissa’s Muscato  Grapes)

Line a rimmed baking sheet with wax paper. Beat the cream cheese, blue cheese, and 2 tablespoons of the heavy cream in a medium bowl with an electric mixer at medium speed until smooth, about one minute, adding the remaining 1 tablespoon heavy cream, 1 teaspoon at a time, if needed, to reach a creamy consistency.

Combine the pecans, bacon, and parsley in a shallow dish. Evenly coat the grapes with the cream cheese mixture, and roll in the pecan mixture. Place on the prepared baking sheet, and chill one hour.

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Another use for these delicious grapes is Muscato Red Grape Salad.

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Nose Warmer

Over the weekend about a foot of snow was dumped on St. Louis and its environs. I live in the environs. I never mind a good snowfall, particularly when warm days are ahead, and it won’t be around for long. I love to curl up by the fire and watch those big, fat flakes, swirl to the ground, read a good book, binge-watch my favorite British television programs, and hunker down until spring.

This morning I declared that I am officially in “storm mode.” I ran out of milk, so had to put Bailey’s in my coffee. Because I generally drink 4 cups of coffee in the morning, I mentioned to my sons that one of them should come over later to pick me up off of the floor. If not that, then at least throw a blanket over me.

This, of course, got me to thinking about warm coffee drinks, so this afternoon I dug around in my recipe stash until I found one that sounded particularly tasty. It’s called a Nose Warmer — most appropriate for this cold weather — and I am enjoying it by the fire.

Nose Warmer

1 cup of hot coffee (I LOVE this one!)

1/4 oz. Kahlúa

1/4 oz. Bailey's

1/4 oz. Grand Marnier

1/4 oz. Frangelica

1/4 oz. dark crème de cacao

Add the liqueurs to the coffee, top with whipped cream and garnish with cinnamon or cinnamon-rim the cup (if you're feeling energetic).

Serves 1

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Another favorite winter warmer is Sweater Weather Swirl. You might want to give this a try as well, providing you have no place to go.

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Meal Plan Monday #6 - Revisiting Family Recipes

This week I’m cooking using other people’s recipes that have proved themselves to be so good over the years.

Sunday — Jim's Steak Diane, baked potato, green salad

Monday — My Mother’s Cauliflower Soup, fruit, rolls

Tuesday — Millie’s Meatballs, wedge salad

Wednesday — Marilyn’s Cheese Peta, a slice of Carol’s Beer Bread

Thursday — Meatloaf, mashed potatoes, Strawberry Shortcake with My Grandma's Vanilla Sauce

Friday — Something from the freezer

Saturday — Meatloaf Sandwiches, chips, My Mom's Apple Crisp

Do you have favorite family recipes from your mother or grandmother? How often to you make them?

This week’s place setting; to see more of this table, click here.

The Southern Living Party Cookbook, A Modern Guide to Gathering, Reviewed

​It would be impossible for me to count all of the recipes with which Southern Living has supplied me over the years. I started reading the magazine straight out of high school, knowing that it would provide me with something delicious yet easy to prepare. The Southern Living Party Cookbook, published in 1972, was one of my first in what is now a vast cookbook library. In this regard I am happy to introduce you to the latest book from their publishers, and one I highly recommend, a modern-day reinterpretation of the classic original, The Southern Living Party Cookbook, A Modern Guide to Gathering by Elizabeth Heiskell. 

Divided by occasion, you will be delighted with the mouthwatering recipes and lush photos of a Bridal Tea, Garden Club Luncheon, Lawn Picnic, Low Country Boil, and a plethora of other gatherings you will be wanting to host.

One recipe is more tempting than the other. I’m stalking Petite Cinnamon Rolls, Pimiento Cheese Rolls (Pimiento Cheese!), Crêpes St. Jacques, Bacon Waffles with Pecan Chicken Tenders, and loads more. Never before have I had a cookbook as bookmarked as this one.  It is pure joy to page through!

You will feel like a proper Southern belle reading this cookbook, and will soon be planning your next gathering that you will surely serve with style and grace. 

Highly recommended!

To get a copy of your own, click the photo below.

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Disclaimer: I received a complimentary copy of this book from the publisher in exchange for an honest review.

Mandarin Pepper Jelly

I love pepper jelly and, as a consequence, I make a lot of it. Generally I make Green Pepper Jelly, Red Pepper Jelly, Strawberry Hot Pepper Jam, and, up until now, have always felt completely satisfied with these. This was my first attempt to make a citrus variety, and it is absolutely the BEST! The sweet, citrus-y mandarins, paired with hot peppers is the perfect combination. Juicing the mandarins can be a bit tedious, in the same way that key limes can be a pain, but the result is well worth the effort. To expedite things, I used this juicer.

This is a must try. It’s wonderful on top of plain crackers or those topped with sliced cheeses or cream cheese, but I found it to be equally good on croissants, toast, or biscuits at breakfast. Brighten your morning or put some heat in your afternoon with this delicious jelly.

Mandarin Pepper Jelly
Adapted from The Café Sucre Farina

1-1/4 cups fresh mandarin juice (approx. 2.5 lbs. Mandarins*)
3/4 cups rice vinegar
4 cups sugar
1 Melissa’s pickled jalapeño, halved and seeded
1 teaspoon butter
1 3-oz. pouch liquid Certo Fruit Pectin
1-1/2 teaspoons Chili Garlic Sauce

Combine mandarin juice, rice vinegar, sugar, jalapeño, and butter in a 6-quart sauce pan. Stir to combine and bring to a boil. Reduce to a steady simmer and cook for 10 minutes, stirring occasionally. Watch carefully to keep the mixture from boiling up over the top of the pot.

Add pectin and stir constantly for exactly 1 minute. Remove from heat, and skim off any foam that may have accumulated using a metal teaspoon. Remove jalapeño and add the chili garlic sauce. Ladle into clean jars, leaving 1/2-inch headspace at top. Cover jars, and process in a hot water bath (if desired), refrigerate for three weeks, or store in the freezer for up to six months.

*I used Melissa’s Kishu Mandarins.

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