4TH OF JULY RED, WHITE & BLUE CUPCAKES

Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes (makes 12 cupcakes)

INGREDIENTS:

For the Blue Vanilla Cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon table salt
• 8 tablespoons unsalted butter (1 stick), room temperature
• ½ cup sour cream
• 1 large egg , room temperature
• 2 large egg yolks , room temperature
• 1½ teaspoons vanilla extract
• 6 tablespoons blue food coloring (liquid)
• 12 medium sized strawberries 

For the White Frosting:

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

DIRECTIONS:

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
4. In a mixing bowl, cream butter until smooth.
5. Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
6. Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

Inspiration & Photo Courtesy of www.mogwaisoup.com

BAA BAA BLACK AND WHITE SHEEP TREATS

Make your own adorable sheep for Easter baskets or table decor. {These can also be the perfect accent for a cute children's table}

1. To shape the body, use melted white candy coating (found in the baking aisle) to secure miniature marshmallows to one Pepperidge Farm Milano Black & White cookie.

2. Attach Peanut M & M’s for hooves.

3. Use a second Milano cookie for the head, and attach miniature marshmallows and miniature chocolate morsels for the eyes.

4. Use flattened marshmallows, pinched together at one end, to make ears.

Courtesy of southernliving.com 

FLOWERS AND BUNNIES EASTER CENTERPIECE

This is the easiest and most cost effective way to decorate your Easter table.

Decorate your Easter table with colorful blooms, candies, and bunnies (bunnies can be chocolate or stuffed animals, or a mix of both, as long as they compliment each each other), these are items you can pick up at your local grocer or drugstore. Make sure when choosing your items to choose them in assorted sizes and in complimenting colors to the flowers you will be using.

Arrange the flowers in a container that will hold the flowers and some of the smaller sized bunnies. Hide the flowers' container with moss for a fresh, Spring look and arrange the rest of the elements around it.



Photo courtesy of southernliving.com 

VIBRANT EASTER TABLE

Buy plastic eggs in as many colors as you can find and cover a straw wreath form to hang in a window or on the wall. 

Then choose napkins, dish-ware, ribbon, and other fun elements that complement the eggs' seasonal hues. 

Experiment with your inner artist and lay them out in a whimsical fashion to create each table setting. Buy flowers in the same tones and use them as a center piece. Do not worry about the flowers being perfect or specifically arranged, they will blend in perfectly with the other elements on the table. 

Have fun!!

Photo courtesy of southernliving.com 

WHEATGRASS AND FLOWERS CENTERPIECE

Wheatgrass is the easy-to-grow base of this display. Two weeks prior to your event, fill an empty plant tray with moist potting soil. Press winter wheat seeds on top in one thick layer. Cover the container with clear plastic wrap, and place it in a warm spot, such as the top of the refrigerator. After seeds sprout, remove the plastic. Place the tray in the sun, keeping soil slightly damp. The sturdy grass blades stand up straight and tall, and a thick root mass quickly forms.

Take a small container filled with warm water into the garden. Cut a few stems of the season's current offerings. We used miniature daffodils and jonquils, wild sweet Williams (Phlox divaricata), and a few late-blooming Lenten roses (Helleborus orientalis). Small flowers work best.

Assemble the cake stands. Moisten the wheatgrass, and slice the turf into pieces using a sharp knife. Lift the grass gently from the flat (a spatula helps), and fill each tier, keeping soil and roots intact. Cut daffodil stems about 3 inches long, and gently push them into the moist soil, clustering blooms for maximum effect. surround the base with small vases and bottles. Fill these containers with the remaining flowers. If you like, add small garden statuary pieces among the vases. Look for these at flea markets and antiques stores.

Courtesy of southernliving.com 

GRILLED SAUSAGE WITH SPICY SAUCE

This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)

• 1 tablespoon vegetable oil
• 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
• 3/4 cup ketchup
• 3/4 cup spicy brown mustard
• 1 tablespoon hot sauce
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Soak 8 to 10 wooden skewers in water for about 20 minutes.

Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.

Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Recipe courtesy of FoodNetwork.com ~ Photograph by Rick Lew

SPINACH AND GOAT CHEESE TARTLETS

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• Spinach and Goat Cheese Tartlets (makes 24 tartlets) 
• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons grated parmesan cheese
• Vegetable oil, for brushing
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 teaspoon all-purpose flour
• 1/4 cup milk
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 1/2 ounces mild goat cheese, softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon white wine vinegar
• 2 large eggs, separated
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• Chopped chives, for garnish

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.

Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Recipe courtesy Susan Stockton for Food Network Magazine ~ Photograph by Kate Sears

HAPPY NEW YEAR BLOODY MARY

One Dish At A Time wishes everyone a healthy & prosperous 2013 ~ HAPPY NEW YEAR!




The perfect cure for a long night of New Year's Eve celebrations, a Bloody Mary.

Morning After Bloody Mary
1.5 oz. Tequila
6 dashes tabasco
6 dashes Worcestershire sauce
1 pinch celery salt
1 pinch pepper
1 teaspoon horseradish
2 teaspoon lemon juice
7 oz. tomato juice
Pickle Wedges

In a large glass build ingredients and stir with a bar-spoon.

Garnish with pickle wedges.

Optional: rim glass with lime juice and dip into a mixture of celery salt & pepper.

CHEERS TO THE NEW YEAR!!!

NESPRESSO U, MY NEW OBSESSION

I have never been more excited to have a brand new kitchen appliance!! OMG, I cannot even think about it without getting incredibly giddy and filled with pure joy!!! After a beautiful lunch with my in-laws this past Saturday,  I was enjoying my father-in-law so much that I decided to stay to enjoy more time with him. We continued chit chatting and we finally arrived at one of our know commonalities .... COFFEE!!

He began to share about his new Nespresso machine, which instantly triggered my excitement Richter scale off the charts. One thing lead to another an on our way to Bloomingdales to buy the very brand new Nespresso U we go ... he thought that do to my uncontrollable excitement over his purchase, he was going to buy my Hubby & I a house warming gift for our new home {we're moving, btw...lol}

I was speechless with thankfulness, I didn't know whether to jump up and down or scream .... I was just thankful .... still am ... Thank you Jeff!!

Nespresso makes the most efficient, modern and perfectly designed espresso making machines & coffee. Each and every pour is perfect time after time and the quality and flavor variety is above and beyond any competitor out there. It is a perfect machine for any household and can satisfy any demand for coffee. 

The quick coffee pods and the unique technology of the machines makes it a great aid to entertaining and busy households. It makes a rich and tasty beverage every single time and the possibilities are endless. You can make a perfect espresso, cappuccino, coffee, etc. They are compact and luxuriously designed.

I definitely recommend this and any other Nespresso product to anyone that asks. I AM IN LOVE!!!

EGGPLANT AND PARSLEY DIP

Eggplant and Parsley Dip (serves 8-10)

2 lbs. eggplant (about 2 large eggplants)

1⁄2  cup extra-virgin olive oil

1 green bell pepper, cored and

 
   roughly chopped

1 jalapeño, stemmed, seeded, and

 
   roughly chopped

1 cup flat-leaf parsley leaves


2 tbsp. red wine vinegar


3 cloves garlic, minced


Kosher salt and freshly ground black pepper,to taste

Toasted pita or bread, for serving

Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes. 

Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with toasted pita or bread.

ENJOY!!

Photo: Penny De Los Santos
Recipe Courtesy of saveur.com

TEQUILA FUEGO SHOOTER

Tequila Fuego Shooter (Serves one)


1 1/2 oz premium tequila
1 teaspoon hot chile sauce
1 teaspoon lime juice
1 dash onion powder
1 lime wedge
kosher salt
1 jalapeño ring


Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.


Follow the shot with the lime wedge.

Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!


Recipe Courtesy of about.com

TEQUILA TWIST SHOOTERS

Tequila Twist (makes 5-6 shooters)



Ice for shaker
6 oz. tequila
1 cup (8 oz) orange juice
1 oz fresh lime juice
finely grated rind from 1/2 of a lime
sugar
5 strawberries or orange wedge



Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each
glass and dip the rim in a small plateful of sugar.


In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20
seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to
flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish
each glass with a strawberry (optional to use an orange slice to garnish)


Recipe courtesy of about.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com

CHEESE-STUFFED JALAPEÑOS

Cheese-Stuffed Jalapeños (makes 30)

8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits



Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.


Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. 


Recipe courtesy of tasteofhome.com

BLACK BEAN QUESADILLAS

Black Bean Quesadillas (makes 5)

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese





In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.


Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.



Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.


Recipe courtes of tasteofhome.com 

BEAUTIFUL SPRING BOUQUET

This arrangement took my breath away and I had to share it with you and some great tips described for it!!

Spiral-Stemmed Posy

A posy is a classic English hand-tied bouquet. Use long-stemmed flowers such as snapdragons, roses, tulips, and lisianthus and then add eucalyptus and viburnum for various shades of green.

Combining fresh roses, peonies, and hyacinths in exciting new ways allows us to enjoy their beauty each day. Fashion this delightful bouquet as a centerpiece whenever company's coming or any time you're ready for a wonderful treat.

Tips for Arrangements

Use a plentiful amount of blossoms and greenery, and combine plant materials with different colors, textures, and shapes. Use fern fronds, ivy, moss, and eucalyptus to frame the flowers and to fill out arrangements.

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Look for blooms with unbruised leaves and buds that are just starting to open. Re-cut all stems, and stand them in a mixture of cool water and flower preservative until it’s time to arrange them.

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Balance the lushness of your arrangements with simple containers such as baskets, clay pots, glass vases, and iron urns.

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BAKED CHICKEN WINGS

Baked Chicken Wings (serves 6-8)

24 chicken wings (about 4 pounds)

½ cup hot sauce

1 teaspoon garlic salt

¾ tsp onion salt

½ tsp pepper

¼ tsp cayenne pepper

¼ tsp jalapeño powder

½ tsp smoked paprika

4 tbsp olive oil  

Blue cheese dressing – store bought is fine (I prefer ranch)

Sprinkle with parsley for garnish

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.

When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.

Heat oven to 450 degrees F.  Bake 15 minutes, turn over and bake for an additional 15 minutes.

Place dressing in dipping dish, serve with celery and/or carrot sticks.

VALENTINE'S DAY TABLETOP DECOR

A Valentine's Day Table for Your Dearly Beloveds

This is a fun and chic way to decorate your tabletop for a colorful and interesting Valentine's Day Affair. It is easy to make and you will enjoy every step.

Make a love statement. Say it with papier-mâché letters ($4 each, Joann) découpaged in pretty paper (Pacon Spectra, $10.89 for 100 sheets, paper.com). Trace the letters onto your paper and cut them out. Use a print for the edges and a solid red for the front and back. Stick the paper shapes onto your letters using a foam brush and a few top coats of Mod Podge ($4.12 for 8 oz., plaidcraftexpress.com).

Hit the grocery aisles for a festive, budget-friendly centerpiece! You'll need two vases, one that’s clear and big enough to hold the smaller vase.

Fill the smaller one with water and a bunch of light and dark pink carnations, and place inside the larger vase. Fill up the space between the vases with red pistachios!

Surprise your loved ones with simple valentines wrapped around their dinner napkins. Cut out hearts from colored paper, then use rubber stamps and ink pads from Michaels to stamp on a few cute images with greetings to match. Here, we paired a cup of joe with "I like you a latte." Punch a hole in the top of each heart, thread with ribbon and tie around napkins. A 12-inch lace paper doily (craft or grocery stores) slipped under everyone's plate makes for a sweet place mat.

Use delicate laser-cut filigree cupcake wrappers ($13 for 12, paperorchid.com) to pretty up after-dinner treats like colorful chocolate candies.

And voila, there you have a masterpiece for the heart!!

Courtesy of delish.com