Grasshopper Pie

Grasshopper pie has been a favorite of mine for... well, ever. There used to be a restaurant back where I grew up in Wisconsin Rapids, WI called Wilbern's that was an authentic Midwestern supper club. Whenever our family went there for dinner, it was always an event. Dad would don a sport coat, and Mom would put on a dress, some lipstick, and a spritz of perfume. After our delicious dinner in the dining room, we head to the bar for an after-dinner drink before leaving. Mom liked to order grasshoppers, and if I was being really good she would let me sneak a sip of her drink... cool, creamy, minty heaven. I knew that candy was dandy, but grown-up drinks were even more delicious! Grasshopper pie always brings back memories of those special occasions when we would dress up for a night on the town.

Not only that, but I also think of grasshopper pie in particular (not really the drink) as a classic dessert from the golden age of dinner parties in the '60s, what you might serve after you had your rumaki and your glazed ham with pineapple rings. So, in the spirit of nostalgia and keeping it real, I served grasshopper pie at our last dinner club meal.

This is mostly "Grasshopper Pie II" from allrecipes.com. It's a recipe that would make Sandra Lee proud, with its premade chocolate pie crust and melted marshmallows in place of sugar and gelatin. That said, it doesn't really taste "Sandra Lee-d" (and I know you know what I mean when I say that).

Also, I opted to freeze the pie rather than chill it. The firmer texture makes it easier to cut and serve, plus it reminds me more of the ice cream drink I've loved for so many years.

Ingredients:

• 1 (9 inch) prepared chocolate cookie crumb crust
• 1/2 cup evaporated milk
• 32 large marshmallows
• 6 tablespoons creme de menthe
• 1/4 cup white creme de cacao
• 1-1/2 cups heavy whipping cream
• 2 drops green food coloring (optional)
• 12 Andes mints, chopped

Directions:

1. In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
2. Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
3. Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
4. Spread mixture into pie crust and top with chopped mints. Freeze overnight before serving.
   

Pumpkin Gingerbread Trifle

My sister Missy made this for me while I was in Arizona last month -- it is absolutely delicious! I love having a dessert that I can make a day ahead so I have one less thing to worry about.



Ingredients:
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix (I used instant pudding)
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Source: Food Network

Favorite Cheese Ball

I found this recipe on Pioneer Woman's blog (if you haven't checked it out, you should). For fully photographed, step-by-step instructions, check out her blog. I served this softball-sized cheese ball with an assortment of crackers, and it was a big hit!

Ingredients:
•8 ounces, weight Cream Cheese
•¼ cups Sour Cream
•1 cup Finely Shredded Cheddar Cheese
•¼ cups Shredded Parmesan Cheese
•¼ cups Finely Chopped Onion
•½ teaspoons Teaspoon Garlic Powder
•1 pinch Cayenne Powder
•1 teaspoon Lemon Juice
•¼ teaspoons Freshly Ground Black Pepper
•⅓ cups Dried Cranberries, Optional
•½ cups Toasted Pecans, Chopped Coarse

Directions:
1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

Frozen Peanut Butter Cheesecake

Ingredients
1 store bought oreo crust
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce

Directions

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

From Allrecipes.

Spinach and Orzo Salad

Continuing on my theme of little effort and little heat, we had a delicious (and easy!) orzo salad which has now become a big hit at my house.



Spinach and Orzo Salad

Ingredients:
1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, finely chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup pine nuts
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/2 cup olive oil
1/2 cup balsamic vinegar

Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

Note: This makes a ton, but the leftovers keep really well.

Moroccan Spiced Carrot Dip

Last night I had the girls over for a Moroccan-themed dinner. I don't think I've tried Moroccan food before, and I've certainly never tried to cook it, so it was a bit of a gamble. Luckily, I think most of it turned out pretty well. We started the evening with this carrot dip (courtesy of http://herbsspices.about.com) which I will definitely make again.

Ingredients:
1 pound carrots, peeled, trimmed, and cut into 1 inch chunks
1/4 cup water
2 to 3 cloves of garlic, peeled and finely chopped
3/4 t peeled and grated fresh ginger
1/2 t paprika
1/4 t cinnamon
1/4 t coriander
2 t freshly squeezed lemon juice
2 T extra virgin olive oil
Freshly chopped parsley for garnish (optional)

Place the carrots and water into a small saucepan and bring to a boil. Once the water begins to boil, reduce the heat to low, cover, and steam the carrots until they are very tender (about 15 minutes).

Puree the carrots using an immersion blender (or food processor or regular blender). Add the garlic, ginger, paprika, cinnamon, coriander, and lemon juice, and continue blending until the mixture is smooth. Drizzle in the olive oil, and continue to blend.

Allow to cool before serving (can be served chilled or at room temperature). I served this with Trader Joe's pita crackers.

Baked Ziti

This is another recipe I've made a few times for company and just made again this weekend. I absolutely love the make-ahead aspect. I omit the peas, because if you've ever had a meal with Jake he's probably told you about his hatred for peas.

Janice's Vegetarian Baked Ziti
(apparently from the Sopranos Family Cookbook, but I found it on google)

For the sauce:

1 (10-ounce) package white mushrooms, cleaned and sliced
1 large onion, chopped
1/4 cup olive oil
2 garlic cloves, chopped
2 (28-ounce) cans tomato puree
4 basil leaves, torn into bits
Salt and freshly ground pepper
1 cup fresh or frozen peas (unless you are having Jake over!)

For the pasta:

1 pound ziti
1 cup freshly grated Pecorino Romano or Parmigiano-Regiano
1 cup ricotta
8 ounces mozzarella, diced

To make the sauce: Cook the onion in the oil in a large skillet until tender and golden. Stir in the mushrooms and garlic and cook until the mushrooms are lightly browned, about 10 minutes. Add the tomato purie, basil, and salt and pepper to taste. Bring to a simmer and cook for 30 minutes. Stir in the peas.

Meanwhile, bring at least 4 quarts of water to boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite.

Drain the ziti and place in a bowl. Toss with about 3 cups sauce and 1/2 cup grated cheese.

Preheat the oven to 350 degrees.

Spoon half of the ziti into shallow 3 quart baking dish. Spread the ricotta on top. Pour on 1 more cup of sauce and sprinkle with mozzarella. Top with the remaining ziti, sauce, and grated cheese. Cover the dish with foil. (At this point, the ziti can be refrigerated for several hours, or overnight. Remove from refrigerator about 30 minutes before baking.)

Bake the ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand for 15 minutes before serving.

Servings: 6 to 8.

TIP: I made this once in a 9x13 pan and it overflowed. (This seems to be a pattern for me.) This time I made it in two round baking dishes - one 2.5 quart and one 1.5 quart, and it was just perfect.

Potato Chimichangas

This recipe is from my neighbor Mary. She's made them for us a few times, and Jake and I both love them! The recipe is not exact, but very flexible. (Really, how can you go wrong with tortillas, potatoes and cheese?)

Chimis
3 russet potatoes
1 green pepper (chopped)
1 onion (chopped)
2 cloves garlic (pressed)
goya adobo seasoning
tortillas
sour cream
shredded cheese

Boil the potatoes until you can easily stick a fork in. (Tip: do this early, and then stick in fridge to cool so that they will be easy to peel.) Peel skins from potatoes, and cut into cubes. Saute the pepper and onions in olive oil. Add the cubed potatoes to the peppers and onions. Sprinkle with adobo (liberally, to taste) and add the garlic.

In each tortilla, put the potato mixture, a spoonful of sour cream, and a little cheese. Wrap and roll. At this point you can either put them in the fridge overnight or cook immediately. Heat slowly either on the grill or on the stove.

Serve with salsa. You can slice these to serve as appetizers, or serve them whole as a main course.

Mexican Layer Salad

I don't usually associate "healthy" with Mexican food (mainly because I love cheese). But after the queso and bean dip, I knew I needed to find something light if we were ever going to make it to dessert. I drew inspiration from a number of similar recipes I found on the web, and this what I came up with.

Of course I forgot to grab my camera until we had already dug in, but you can see the idea.



Mexican Layer Salad

For the salad:
2-3 hearts of romaine chopped
1 medium red onion cut in half and finely sliced
1 can black beans rinsed and drained
1 can corn drained
1 can green chiles drained (mix the corn and green chiles together)
4 plum totaoes, seeded and sliced
1 avocado, sliced
lemon juice (to keep avocado fresh)
shredded cheese

For the dressing:
1/4 cup mayo
1/4 cup sour cream
1/2 cup salsa
2 T fresh cilantro
2 t fresh lime juice
(whisk all dressing ingredients together)

In large glass bowl, layer half the lettuce and follow with half of each of the other ingredients ending with half of the dressing. Repeat with other half. Cover tightly overnight. Before serving, top with shredded cheese. (I'm pretty sure I forgot to top our's with cheese.)