Party Punch

Party Punch 

Ingredients

• 2 quarts sherbet (lime, pineapple, orange)
• 2 liters ginger ale
• 1 (46-ounce) can pineapple juice
• Lemon slices
• Lime slices
• Maraschino cherries

Directions

In a punch bowl, add 2 quarts of sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

DC Cupcakes New Year's Eve Strawberry Champagne Cupcakes

Servings: Serves 12

Ingredients

Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)

• 1/2 cup fresh strawberries , diced
• 1/2 Tbsp. good Champagne (sweet rose Champagne suggested)
• 2 1/2 cups flour , sifted
• 1/2 tsp. baking powder , sifted
• 1/4 Tsp. salt
• 8 Tbsp. (4 ounces) unsalted butter
• 1 3/4 cups sugar
• 2 large eggs , at room temperature
• 2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
• 1 1/4 cups whole milk , at room temperature

Champagne Buttercream Frosting

• 16 Tbsp. (8 ounces) unsalted butter
• 4 cups confectioner's sugar , sifted
• 1 tsp. whole milk
• 1 tsp. pure vanilla extract
• 1/8 tsp. salt
• 1/2 cup good Champagne (sweet rose Champagne suggested)

Strawberry Layer

• 24 fresh strawberries
• 1 cup good Champagne (sweet rose Champagne suggested)

Chocolate Ganache

• 2 cups high-quality semisweet chocolate chips
• 1 cup heavy cream

Directions

For Serving:

12 glass Champagne flutes

12 long spoons

12 indoor-safe sparkler candles

Step 1: Baking the Mini Strawberry Champagne Cupcakes

Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.

Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Gently fold in the diced Champagne-soaked strawberries, just until incorporated.

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.

Step 2: Making the Champagne Buttercream Frosting

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.

Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.

Step 3: Preparing the Strawberries

Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.

Step 4: Making the Chocolate Ganache

Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)

Step 5: Assembling Layers in Champagne Flutes

Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.

Step 6: Serving

Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!

http://www.oprah.com/oprahshow/DC-Cupcakes-New-Years-Eve-Strawberry-Champagne-Sparkler-Cupcakes

Jenny's Snow Kissed Chex Mix

Jenny's Snow Kissed Chex Mix

Ingredients:

5 cups Cheerios
5 cups Chex Rice Cereal
1 lb M&M's Candies
10 ounces Pretzel Sticks
2 cups Dry Roasted Peanuts
24 ounces Vanilla Almond Bark
3 Tbs Vegetable Oil

Directions:

Mix first 5 ingredients together.  Melt Almond Bark and Vegetable Oil in microwave for 90 seconds.  Pour Almond Bark over Chex mixture and mix until evenly coated.  Spread mixture out on a cookie sheet lined with wax paper to cool.  When mixture has cooled, break apart and store in an airtight container.

Mama Mia Meat Sauce

Mama Mia Meat Sauce


My homemade Mama Mia Meat Sauce is full of flavor, cooked low and slow.  This meaty tomato sauce is perfect on any of your favorite pastas. The recipe makes enough sauce for two to three meals, any extra sauce can be stored in the freezer.
Ingredients:

1 lb ground beef
1 lb ground veal or turkey
1 lb Italian sausage, pork or turkey (removed from casing)
2 cans (28 oz) crushed tomatoes
1 can (28 oz) tomato sauce
1 can tomato paste
1 ½ cup red wine (that you would drink)
4 cloves minced garlic
1 bay leaf
1 ½ Tbs. Italian Seasoning
2 tsp garlic powder
1 Tbs. black pepper
1 Tbs. salt
1 tsp chopped parsley
1 tsp chopped oregano
2 Tbs. chopped basil

Directions:

In a large stock pot or dutch oven, combine and brown beef, veal, and turkey sausage. Drain fat, reserving about 2 Tbs. of drippings. Remove meat from pot and set aside.

Into the drippings, add garlic and cook on medium low heat for about 2-3 minutes. Add crushed tomatoes, red wine, and all the spices. Cover and cook on low for 15 minutes. Add tomato sauce, tomato paste, and meat to the pot. Cover and cook on lowest setting for 2 hours. Stirring occasionally.

Chocolate Cookies

Chocolate Cookies

Ingredients

• 2 1/2 sticks unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 1 tablespoon vanilla extract
  
• 3/4 cup Dutch process cocoa powder or just plain cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• White Sanding sugar

Directions

In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F.

Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.

Remove to a wire rack to cool.

Christmas Cookies

Food Networks 12 days of Cookies!

12 days of Cookies

MINVILLE’S MESS O’ GREENS

MINVILLE’S MESS O’ GREENS


3 tbs apple cider vinegar

6 slices bacon

1 cup onion chopped

1 tsp vegetable oil

1 bag of greens (any kind already cleaned in produce section)

½ cup brown sugar

2 chicken bouillon cubes

2 qts water



Sauté bacon and onions in vegetable oil until flavors meld, but do not crisp.

Boil 2 qts water with chicken bouillon; add greens and bacon, onion and oil

to pot. Add brown sugar and vinegar. Turn heat down to medium cover and

simmer til tender (approx. 45 minutes). Salt and pepper to taste.

Aunt Mare’s Luscious Bar-B-Q Lentils

Aunt Mare’s Luscious Bar-B-Q Lentils

Ingredients

1 tsp. EVOO (Extra Virgin Olive Oil)

4 slices Bacon

½ cup Chopped Onion

½ cup Brown Sugar

6 tsp. Assorted BBQ sauce

4 small cans Assorted Baked Beans or Pork and Beans

• Use any type of beans with brown sugar or onions.

• Marilyn always uses four different cans of beans.



Preheat oven at 400 degrees.

Heat EVOO in a skillet and add chopped bacon pieces and onion.

Sautee on medium high heat until flavors meld but do not crisp.

Drain liquid from beans and place in a baking dish.

Combine brown sugar, BBQ sauces, bacon and onions with the beans.

Cook uncovered in oven until bubbly.

Uncle JC’s Hot Wings

Uncle JC’s Hot Wings


Ingredients

1 bottle Derkee Hot Sauce

1 stick butter (melted)

5 lb chicken wings

1 tsp. Lowers seasoning salt

Ground cayenne pepper to taste

1 pinch Black pepper

1 pinch Mexican chili powder



Fry chicken wings at 350 degrees in vegetable oil until done. (About 7 minutes per pound)
Make sauce: mix melted butter with hot sauce and other ingredients.
Pour sauce over wings while they are still hot.
Serve with blue cheese or ranch dressing.

VIETNAMESE FAVORITE CURRY CHICKEN

VIETNAMESE FAVORITE CURRY CHICKEN


(Suitable to be served in cool seasons)

By: Michael Tran

Ingredients for 6 to 8 person serving:

1 (4 lb) fryer chicken 8 full soup spoons of liquid

3 lb sweet potatoes lard (or 6 spoons in condensed

1 lb carrots form)

2 medium-sized bulbs of yellow onion 4 qt water

5 soup spoons condensed milk 3 coffee spoons of salt

2-3 oz of curry powder (can be obtained 3 soup spoons of self-rising flour

in packs of 1.8 oz at Oriental Market) or

any type of curry fragrance)



How to cook: Clean the fryer in water and cut it as it is – without removing the bone, nor skin – into cubic inch sized pieces (livers, gizzards are removed from chicken, but not necessarily cut; only the chicken’s neck can be cut into 4 pieces). Use a big bowl or a plastic pie-saver to keep the cut pieces – only livers are kept separately. Spray the 3 ounces of curry powder on the cut chicken pieces, and mix them all over, using the hand or a stick for chicken meat to absorb curry. Also spray curry on the chicken livers and put the curry-absorbed livers together with meat in the bowl. Skin sweet potatoes, carrots and onion bulbs; then cut them into 1 ½ inch sized pieces. Pour 4 spoons of lard liquid (2 spoons of condensed lard) into the saucepan over medium flame, allowing the lard to heat up and melt before putting sweet potatoes, carrots and onion readily cut as mentioned above into the pan. Use a large spoon to stir up potatoes and carrots for them to absorb heat and lard evenly on the pan, until they get half-fried (do not fry them too much because the pieces of potatoes will break easily!) Put off the flames Use another big sauce pan over fairly high flames. Pour the remaining spoons of lard into the pan, allowing the lard to heat up and melt. Empty the bowl of chicken pieces into the hot saucepan, and stir up chicken for all pieces to fry evenly. When all pieces of chicken appear to be roughly fried, pour 5 full soup spoons of salt into the mixture; stirring it up again; then put off the flames. Mix 3 soup spoons of self-rising flour into 4 quarts of water. Be sure the flour is mixed completely. Pour 4 quarts of water mixed above into the mixture of half-fried chicken and potatoes, carrots, and onion. Using the big spoon to stir up the whole content a couple of times. Allow the curry chicken to be cooked for 20 minutes over high flames; then turn the flames to medium-low for ten more minutes before they are ready for serving.

NOTE: Curry chicken cooked this way is to be served in a dish. Each chicken cube is to be soaked lightly in a sauce separately prepared, which consists of salt mixed with ground black pepper and real lime juice (vinegar can be used instead, but making the sauce less tasty) just enough juice squeezed over to wet the salt before eating. Serve curry chicken along with hot French bread or hot steamed rice. Drinks that go along are beer, scotch or whiskey.

Divalicious Broccoli Casserole

One of my favorite foods at William Blount High School was it's Broccoli Casserole.  I've always wanted to try my hand at making my very own Broccoli Casserole, but I had no idea where to start.  I searched on the Internet for what looked like a good basic recipe, and then I looked in an old cookbook Jonathan's mom had given me.  After looking over about 6 recipes, I developed my own Divalicious recipe and gave it a try.  It turned out great! 

For dinner I served BBQ Sirloin Steaks, Broccoli Casserole, Twice Baked Potatoes, and Grilled Corn on the Cob.  Garlic Bread was on the menu, but I put it under the broiler to finish toasting it off and forgot about it.  The garlic butter on the bread must have been highly flammable because when I opened the oven the whole loaf was on fire. :)  Anyway, I hope you like this Divalicious Broccoli Casserole.

Divalicious Broccoli Casserole

Ingredients
2 pounds Frozen Broccoli Florets (thawed)
1 can Cream of Mushroom Soup
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 3/4 cup shredded Sharp Cheddar Cheese
1 small onion, minced
1 egg
1 1/2 tsp Salt
1 tsp Pepper

Topping
1 sleeve crushed Saltine Crackers
about 1/4 cup melted butter or margarine
**Next time I make this I am going to try 2 cups of bread crumbs instead of Saltine Crackers.

Directions
Preheat oven to 350. Mix soup, mayonnaise, sour cream, cheese, onion, egg, salt, and pepper in a large bowl.  Add broccoli and gently combine.  Place broccoli mixture in a large rectangle casserole dish.  Combine melted butter and crackers or bread crumbs in a small mixing bowl.  Top casserole with buttered crackers.  Bake until hot and bubbly for about 30 minutes.

Domestic Diva's Low Country Boil

A few weeks ago, my older brother Garrick FINALLY graduated from college (only took him 10 years!).  His graduation was held at Tusculum College's main campus in Greeneville.  As many of you already know, Jonathan lives in Greeneville, Home of the 17th President Andrew Johnson.  I was really excited to have my whole family in Greeneville.  I saw Garrick's graduation as the perfect time to have the family over to Jonathan's house and throw a huge party for Garrick's graduation.

I LOVE to throw and plan parties so I was very excited to host an event for 20+ people. I needed a party menu that I could make relatively fast and a menu that would be fun.  I decided to do a Low Country Boil because its easy to feed a ton of people and its a ton of fun.  If you are ever entertaining a lot of people, I would definitely recommend making my Low Country Boil! 

By the way, I make the Low Country Boil in a Turkey Fryer outside.  Because my turkey fryer does not have a straining basket, I use a small fishing/sand crab net to "fish out" the boil.  I dump the food out on a table covered with newspaper and everyone stands around the table and eats. 

Domestic Diva's Low Country Boil

Ingredients
2 onions, halved
1 garlic head, halved
2-4 packs Zataran's Crab Boil Seasoning Bags
2 bottles Zataran's Liquid Crab boil
3 lemons, halved
1/2 cup Salt
1-2 Beers
3 pounds Red Potatoes, leave small potatoes whole and cut larger one's into two in. pieces
10 ears of fresh corn, shucked and cut in two's
2 pounds Andouille Sausage Links, cut in half
5 pounds Live Crawfish
2 pounds Snow Crab Legs
2 pounds Raw Shrimp in Shell

Directions
In a large Turkey Fryer filled about 3/4 full of water, add onions, garlic, crab boil packs, crab boil liquid, salt, beer, and lemons.  When water comes to a boil, add Red Potatoes. 5 minutes later, add Corn, Crawfish, and Sausage.  5 minutes later add Crab Legs.  Cook for 10 minutes and add Shrimp.  Immediately turn off heat and let sit for 15-20 minutes.   Strain or "fish out" contents of pot onto a table covered with newspaper.  I usually put the boil into a huge platter and place the platter on the table covered with newspaper.  Serve with melted butter, tarter sauce, and cocktail sauce. 

**You can omit any of the main meats in the Low Country Boil. Sometimes I just make Crab and Shrimp.  I will only use crawfish if they are in season.   

Fancy "Pantry" Breakfast

I did not get a chance to go to the grocery store when I got to Greeneville this weekend.  I always cook a big breakfast on Saturday so I had to make a breakfast with items that I already had.  Since I had made Shrimp & Grits on Wednesday I still had leftover grits and mushrooms.  I decided to made Cheese Grits topped with sauteed Mushrooms and Onions and finished with an over easy fried egg.  This Fancy "Pantry" Breakfast was delicious and looked like it would cost $15 on a Fancy Brunch Menu.   I hope you like it and get to try it!

Fancy "Pantry" Breakfast

Ingredients
1 package sliced button mushrooms
1 medium onion sliced
1 tbs minced garlic
3 tbs butter
2 tbs olive oil
1/2 cup quick cooking grits
1 1/4 cup chicken stock
1/4 cup shredded cheese
4 eggs
parsley

Directions

In a saute pan over medium head, add 1 tbs butter and 2 tbs olive oil.  Add onions and mushrooms and cook over medium low for about 12 minutes.  Add garlic and cook 3 minutes.  Cover and remove from heat.

In a small pot, bring chicken stock to a rolling boil then add grits.  Stir frequently for 5 to 7 minutes.  Remove from heat and add 2 tbs butter and cheese.

In a frying pan, add cooking spray and fry eggs to over easy (with yellow still liquid). 

In a large bowl, spoon out half the grits, top with sauteed mushrooms and onions, and finish by placing 2 fried eggs on the top.  Sprinkle with parsley.  I served a couple slices of bacon on the side to add some meat to the breakfast. 

Rotel Mexi-Bake

I am submitting this recipe in the "Rotel Across America" recipe contest.  I hope I get picked as one of the top ten! 

MEXI-BAKE

Ingredients

4-6 Flour Tortilla Shells

1 lb ground Beef or Turkey

1 package Taco Seasoning Mix

1 can Red Kidney Beans (rinsed and drained)

1 can Rotel tomatoes

1/4 cup Velveeta Cheese

2 cups Shredded Mexican Blend Cheese

1 jar Salsa (15.5 oz)

1 5.4 oz bag of Mexican Rice

Tortilla Chips
Sour Cream


Directions


Preheat oven to 350 degrees.


Drain can of Rotel Tomatoes, saving the juice in a measuring cup.  This should yield about 1 cup of Rotel Juice.  Prepare Mexican Rice as directed on package, however instead of using 1 3/4 cup water, use 1 cup Rotel Juice and 3/4 cup water. 


Brown and drain ground beef in a saute pan. Return beef to pan over medium heat, add taco seasoning mix and 1/4 cup water. Mix thoroughly and reduce until most of the liquid has evaporated. Add 1/4 cup Velveeta cheese, Rotel tomatoes, and kidney beans. Reduce heat to low and cook until cheese is incorporated and melted.


In a large casserole dish, place a single layer of tortilla shells on the bottom of the dish. Spread half of the Salsa over the tortilla shells, half the ground beef mixture, half of the rice, and 1 cup of the shredded cheese. Repeat layer of tortilla shells, using the rest of the ingredients.


Place in oven for about 20 to 25 minutes until hot and bubbly.

Serve Mexican Bake topped with Sour Cream.  Great with Tortilla Chips, Salsa, Guacamole, or Rotel Dip.

Serves 6-8.


**This dish is a great make ahead meal. I make the Mexican Bake in Oven Safe Tupperware and freeze it. The night before I want to serve the dish, I put it in the refrigerator to thaw.

I got a COMMENT! Wahoo!

Today I received a comment on my post "Mexican Bake" from way back when.  I must say that I was thoroughly excited to just receive a comment!  To further my excitement, it was from a complete stranger AND it was from ROTEL.  The comment suggested that I enter my Mexican Bake Recipe, which contains ROTEL tomatoes, in their recipe contest. 

After I got home from a day full of pushing pills, driving all over East Tennessee, and working out with my favorites trainer at Heidi's Hell Hole, I made my Mexican Bake to refine the recipe and RELAX.  I must say it turned out pretty delicious.  I will post the new recipe, which I will call Mexi-Bake, and photos tomorrow. 

My precious mom sat around and watched me make my Mexi-Bake.  She was even taking pictures! By the way, when my mom takes pictures, it takes her like literally 15 seconds to take a picture.  It is one of the most annoying, yet humorous things that she does.  Anyway, when I  finished compiling my Mexi-Bake, my mom exclaimed, "That was Quick"!  Mexi-Bake is quick AND its easy AND its delicious AND it freezes well. 

I must say that this ROTEL comment, as small as it is, it has lit a fire under my bum.  I am excited now about the possibility of entering other recipe contests (exactly what a Domestic Diva should be doing)! A killer burger idea came to me as I was driving home today that reflects my Vietnamese heritage.  I can't wait to test the idea!!! I can feel it, my Vietnamese burger is going to be a hit!  I can feel the Domestic Diva coming out strong in me! Wahoo!

Low Country Shrimp and Grits

Jonathan and I just returned from a weekend trip to Charleston.  This was my first trip to the city.  Charleston was amazing and the food there was absolutely delicious. 
We had Shrimp and Grits at two of Charleston's famous restaurants, Poogan's Porch and Hominy Grill.  The restaurants had very different interpretations of the dish.  I was motivated by my trip to Charleston to try my own version of the popular Southern dish.  My Low Country Shrimp and Grits turned out great, and it was incredibly easy.  I hope you like it!

Low Country Shrimp and Grits

Ingredients

2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter, cut into tablespoons pieces
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper
2 Pounds Shrimp, peeled and deveined
1/2 cup Sliced Mushrooms
1 Pound Andouille Sausage
8 strips Bacon, chopped
5 tablespoons Lemon Juice
3 tablespoons chopped Garlic
3 tablespoons chopped Parsley
1 1/2 cups thinly sliced Green Onion

Directions

Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream. Set aside.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, sliced Andouille sausage, mushroom, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into serving bowl and top with shrimp mixture.  Serve with a slice of lemon.

Charleston Cheese Grits

Charleston Cheese Grits

Ingredients

2 cups Quick Cooking Grits
4 cups Chicken Stock
5 tablespoons Butter
1 tablespoon Heavy Cream (optional)
2 cups Sharp Cheddar Cheese
Salt and Pepper

Directions

Bring Chicken Stock to a boil. Add salt and pepper to taste. Add grits and cook 5 to 7 minutes or until thickened. Remove from heat and stir in butter, cheese, and cream.

Baked Parmesan Asparagus

Baked Parmesan Asparagus
Baked Parmesan Asparagus is crisp and delicious.  This asparagus is great with grilled steaks, chicken, or fish. This side dish is quick and easy and can be ready in 10 minutes flat.  This is one of my go-to sides that everyone loves.

Ingredients
1- lb Asparagus (I prefer the thin stalks)
1/4 cup grated Parmesan Cheese
Salt and Pepper to taste
Olive Oil

Directions

Preheat oven to 400 degrees. Wash asparagus, and trim off bottom 2" of stalk.  On a baking pan lined with aluminum foil, place asparagus in a single layer and drizzle with Olive Oil (about 2 tablespoons).  Sprinkle with Parmesan Cheese and salt and pepper.  With hands, toss asparagus, making sure cheese and oil are evenly distributed. Bake in oven for about 7 to 8 minutes. 

Cenacolo Green Beans

Thanks to the guys at Comunita Cenacolo for giving me their recipe for green beans.  They are easy to make and so flavorful. I am making this recipe tonight for Easter dinner.

Cenacolo Green Beans

Ingredients

2 (16 oz) bags Frozen Green Beans
1 cup Chicken Stock
1 can diced tomatoes
1 small onion diced
2 tbs garlic

Directions

In a stock pot or large skillet, saute onion and garlic for about 10 minutes over medium heat.  Add chicken stock, green beans, and can of tomatoes.  Bring to a boil, reduce to medium heat and cook for about 10 minutes.  Use a slotted spoon to remove green beans.

Mimi's Banana Pudding

Mimi's Banana Pudding

Ingredients

2 small boxes Vanilla Instant Pudding Mix

3 cups Milk

2 large container whipped topping

1 8 ounce container Sour Cream

2 boxes Vanilla Wafers

6 large Bananas

Directions

Make pudding by combining pudding mixture and milk.  Refrigerate for at least 10 minutes so pudding has time to set up.  Remove from fridge and FOLD in sour cream and 1 container whipped topping.

In a beautiful serving bowl, layer vanilla wafers, bananas, and pudding mixture.  Top with remaining whipped topping.  Refrigerate until ready to serve.

Domestic Diva's Baked Ziti

Domestic Diva's Baked Ziti

Ingredients

1 pound Ziti
1 pound Hot Sausage
1 medium Onion, chopped
4 cloves Garlic, chopped
1 (28 ounce) can of diced Tomatoes
1 (15 ounce) can of diced Italian Tomatoes
6 ounces Basil Pesto or 8 ounces Basil Pesto Sauce
1 (15 ounce) container Ricotta Cheese
1 package Washed Spinach
4 cups Mozzarella Cheese, shredded
2 cups Parmesan Cheese or Italian Blend, shredded

Directions

Preheat oven to 375 degrees F.

In a large skillet, over medium heat, add 1tsp Olive Oil, 1 tsp Butter, onion, and garlic.  Saute until onion is translucent or about 5 to 8 minutes.  Transfer onion and garlic to a bowl.  In the same skillet add hot sausage, brown, and then drain well.  (I use paper towels to soak up any extra fat.) Combine Sausage and Onion together in skillet, add 2 cans tomatoes with juices and pesto.  Let simmer for 10-15 minutes.

Bring a large pot of salted water to boil over high heat.  Add ziti and cook until al dente or about 10 minutes.  Drain in a colander.

Return ziti back to the large pot. Add meat sauce mixture to ziti and stir to combine. 

In a separate bowl, add ricotta cheese, spinach, 1 1/2 cups Parmesan, and 2 cups Mozzarella.  I find it easiest to mix this with your clean hands.

Butter a 4 quart baking dish, add pasta mixture, top with spinach mixture, and then remaining Mozzarella and Parmesan cheese. 

Bake until completely heated through and golden and crisp on top, about 20-25 minutes.  Serve with a salad and garlic bread.

**I make this recipe in 2 2-quart baking pans.  We eat one now and freeze the other casserole for another day.** 

Mrs. Cave's Christmas Casserole

Jonathan's mother makes her Christmas Casserole every year on Christmas for breakfast.  Mrs. Cave thinks the Rice Crispies help make the casserole unique and gives it great texture.  I couldn't agree more!  Mrs. Cave's Christmas Casserole was the first breakfast casserole I've ever had, and let me tell you, it made a real impression on me!  She was generous enough to share her recipe with me.

Mrs. Cave's Christmas Casserole

Ingredients

2 lbs. Hot Sausage

1 large Onion, chopped

2 cups Rice Crispies

2 cups Sharp Cheese, grated

2 cups Celery Soup

6 eggs, beaten

Directions

Brown Sausage and Onion together, crumbling sausage well.  Drain fat well.  Combine cheese, soup, and eggs together and add to sausage.  Place half of the mixture in a rectangular baking dish and top with 1 cup of Rice Crispies.  Place rest of Sausage mixture over this layer and top with remaining Crispies, pressing them into the mixture.  Bake 40 minutes in a Preheated 350 degree oven.  Can be made the night before.  Serves about 8-10.

Chicken and Bow Tie Pasta Soup

Unfortunately, Jonathan is sick today with a nasty stomach bug.  In addition, we've had extremely cold temperatures in Tennessee for the past week.  There is also an inch and a half of snow on the ground!  I've decided that it is the perfect night for my homemade Hearty Chicken and Bow Tie Pasta Soup. I hope the Hearty Chicken and Bow Tie Pasta Soup is just what Jonathan needs to feel better!  (I think it's working, he's already had 3 bowls!!)

Ingredients:
4 bone-in skin on Chicken Breasts
1 bag-Carrots
6-8 stalks Celery
2 medium to large Onions
2 32 ounce carton Chicken Stock (1 for cooking and 1 on reserve in case you need more broth)
1 1/2 cups Bow Tie Pasta
3 chicken bouillon cubes (extra large size)
Thyme
Bay leaves
Salt
Pepper


Directions:
In a large stockpot cover chicken breasts with cool water.  To the pot add 1 medium onion, 2 carrots, 2 stalks of celery, all cut into large pieces with 3-4 bay leaves, about 10 branches of thyme, and chicken bouillon cubes.  Bring to a boil then simmer for about 20 minutes until chicken is cooked through. 
Remove Chicken from broth.  Take skin and bones off the chicken and return skin and bones to the pot to simmer.  Continue to simmer the broth while chicken is cooling. 

While chicken is cooling, dice into medium pieces large onion, remainder of carrots, and about 5 celery stalks.  Remember when you are dicing the veggies to cut them into about the same size so they cook in the same time.  Put veggies into a large stockpot and cook over medium heat for about 10 minutes or until tender, stirring occasionally.  While cooking the veggies, shred chicken into bite size pieces and set aside. 

After veggies are cooked, turn off simmering broth and strain broth with a colander into the cooked veggies pot.  It is best to do this over the sink.  Return pot to heat and bring to a boil.  Add pasta and cook until tender for about 8 minutes.  Add chicken.  Taste the broth and add Salt and Pepper to taste.  I probably used about 1 tablespoon each of Salt and Pepper. Great with sandwiches or just crackers.  Enjoy!

This recipe makes a HUGE pot of Hearty Chicken Noodle Soup so after the soup cools, I freeze the remainder in ZIPLOCK Freezer Bags.  Lay freezer bags flat on a cookie sheet in the freezer.  This will allow the soup to freeze in the shape of a thin book, which saves room in the freezer.  (By the way, when the soup cools, the pasta expands and soaks up a lot of the broth so add more chicken stock to the pot before I freeze it)

Christmas Cheese Dip

I don't have much time tonight to write on the blog so I thought I would put the recipe up for a simple dip that I created for my family's Christmas Eve party.
This Christmas was very special because it was my twin cousins Francesco and Chiara's first Christmas. They came to the party in reindeer antlers! So cute! Spending time with family and friends is the greatest Christmas gift and blessing that I could receive. A gift that I gave my family was this super delicious cheese dip, which they all loved! I hope you all enjoy the recipe.

Christmas Cheese Dip

Ingredients:
1 lb- Ground Beef
1 medium Onion diced
1 bar- Velveeta Cheese (I use the 2% Velveeta because it makes you feel less guilty)
1 can- HOT Rotel Tomatoes drained
1 can- Original Rotel Tomatoes drained
6 oz- Frozen Spinach, thawed and drained

Directions:
Cook ground beef and onion in a skillet until browned. Drain Well.
In a crockpot, add diced Velveeta, Rotel Tomatoes, hamburger and onion, and spinach.
Cook on low, stirring occasionally, until cheese melts. Set crockpot on warm for serving. Serve with tortilla chips.

Happy New Year!

Happy New Year Everyone! Wow 2010, it's here! I can't believe it! It seems like only a short time ago we were all worried about Y2K and the world ending! The decade flew by! Whew...I can tell I'm getting old!

Like many of you I have set New Year's Resolutions, many of which I will forget I had by February. However, one of my resolutions this year is to put more effort into my blog, and I am determined not to fail this one. I'm sorry for those of you that have been checking the blog and being disappointed in my effort to add to it. Thank You to my readers who have recently held me accountable for my laziness (you know who you are). I have a feeling that 2010 is going to be the year for the Domestic Diva Kim Blog!

Stay tuned for great recipes and glimpses into the mind of a Domestic Diva!