Girl's Night In --Recipes needed!!
Tomorrow night I am having some other poor old mama's over for some serious eating. Nothing fancy—lots of chocolate. I would love some fattening, eat-until-you-feel-sick recipes. For example, cream cheese, 3/4 cup brown sugar, 1/4 sugar, teaspoon vanilla and chopped walnuts. Dip apples into it. Eat until you feel the need to undo the top button of your pants.
And don't worry about drinks—I am Queen of Cosmos and Master of Margaritas. Thanks!!!
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27 Comments:
I wanna come!
arm1970 at 1:36PM on 10/21/09
@arm1970 - I'm with you! It's nice to have one of those nights every once in a while. I wish I were home right now, I'm sure I must have some recipes fitting that description.
virgogrrl at 1:44PM on 10/21/09
I don't have a good recipe for you (mine are all a bit on the complicated side) but... I'd like to come over! Sounds like you are going to have a ton of fun!
lauracarmen at 1:49PM on 10/21/09
Shrimp (I don't remember where I got this recipe. Would be great with those margaritas and some nach chips)
Luscious Lime Shrimp
20 appetizers
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon minced jalapeno chile
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/8 teaspoon salt
20 large shrimp (about 1 lb.), peeled and deveined
1 tablespoon minced red bell pepper
20 cucumber slices
1 green onion, chopped
Stir together lime juice, green onion, cilantro, jalapeno, oil, garlic, and salt in medium bowl. Toss shrimp with 2 tablespoons of the dressing in another medium bowl. Cover and refrigerate 30 minutes.
Heat broiler. Broil shrimp about 3 inches from the heat source for 1-1/2 minutes per side or until opaque. Immediately toss hot shrimp with remaining dressing and red bell pepper. Cool to room temperature. Arrange shrimp on cucumber slices. Makes 20 appetizers.
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Get some of those little sweet-hot piquillo pepper (in a jar or deli). Cut cubes of feta or ricotta salata cheese small enough to fit and stiff the peppers. Sweet-hot-tangy-salt all in one bite. (slightly addictive)
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Asparagus Fingers (These are awesomely delicious)
Asparagus, trimmed, steamed until bright green, yet still tender-crisp. Cooled.
-herbed goat cheese, boursin or herbed cream cheese
-prosciutto or very thinly sliced deli ham
-fresh basil, very thinly sliced (chiffonade)
Spread slices of ham with a thin layer of herbed cheese spread. Lay a few slivers of fresh basil chiffonade over the cheese. Place an asparagus stalk on one end of the herbed cheese ham and roll up. Chill and serve as full stalks or cut to bite size.
CJ McD at 2:08PM on 10/21/09
Baked Brie with Apples and Walnuts
1 wheel of brie
1 cup of walnuts
2 Granny Smith apples cored and sliced
Butter
French Bread
Bake Brie at 350˚ for 20 minutes
Sautee apples in butter until tender add walnuts
Serve with warm French Bread
Kerry_Ann at 2:15PM on 10/21/09
These are reminiscent of spinach-artichoke dip but a little more fun.
Add more garlic if your group likes it.
Spinach-&-Brie-Topped Artichoke Hearts
Thaw one package of frozen spinach. Drain well and squeeze out excess water.
Prepare one 9-ounce box of frozen artichoke hearts according to package directions. (Or use canned artichokes, rinsed and well drained.) Let cool.
Mince one clove of garlic and saute’ in one tablespoon of olive oil or butter. Add spinach and cook until heated through and excess moisture has dissapated.
Stir 1 teaspoon lemon pepper, and 1/4 teaspoon salt into spinach.
Top each artichoke heart with spinach and a small (or not so small) slice of brie.
Broil until cheese melts, 1 to 2 minutes. Makes 18 servings.
CJ McD at 2:15PM on 10/21/09
I'm jealous -- sounds like you will all have a fun time! :D
avaryne at 2:19PM on 10/21/09
I'm on a shrimp roll here....
Tex-Mex Grilled Scampi
2 tablespoons tequila
1 tablespoon vegetable oil
2 jalapeno or serrano chiles, sliced thin
1/2 teaspoon salt
1 pound medium shrimp in shells
1/2 cup bottled chili sauce
2 tablespoons minced jalapeno or serrano chiles
1 tablespoon prepared horseradish
1 tablespoon fresh lime juice
1 tablespoon tequila
2 tablespoons fresh lemon juice
Combine lime juice, the 2 tablespoons tequila, the oil, sliced chiles, and salt in medium bowl. Add shrimp; toss to combine. Cover and marinate in the refrigerator 30 minutes.
Make Cocktail Sauce: Combine all sauce ingredients in small bowl. Makes 3/4 cup.
Heat grill. (Or broil) Thread shrimp on 6 skewers. Grill over medium-hot* heat 2 to 3 minutes per side, until opaque. Serve with Cocktail Sauce.
CJ McD at 2:20PM on 10/21/09
Found this one today on Moosewood Restaurant website:
(Posted it in the Edible Gifts thread earlier, but this would be perfect for girls night in.)
Espresso Truffles
These truffles, laced with liqueur, are foolproof yet sophisticated and not too sweet. Forming the truffles and coating them with the cocoa and confectioners' sugar is inevitably a rather messy job. Your fingertips and eventually your palms will be covered with chocolate. It's worth it, but plan to have the answering machine pick up the phone.
Yields 24 truffles
Preparation time: 20 minutes
Chilling time 1 to 2 hours
8 ounces semi-sweet chocolate
½ cup heavy cream
1 tablespoon instant espresso powder
2 tablespoons chocolate or mocha liqueur, such as Kahlúa
¼ cup unsweetened cocoa powder
2 to 3 tablespoons confectioners' sugar (optional)
In a double boiler or in a small bowl set over a pot of barely simmering water, melt the chocolate with the cream and instant espresso powder. Stir for a few minutes until smooth and remove from the heat. Stir in the Kahlúa or other liqueur. Pour into a pie plate or an 8-inch-square glass baking pan and chill until firm, 1 to 2 hours.
When the mixture is chilled and firm, spread the cocoa on a plate. Scoop up rounded spoonfuls of the truffle mixture and shape into 24 balls by rolling briefly between the palms of your hands (see Note). Roll each ball in the cocoa powder and dust with confectioners/sugar, if desired.
Place each truffle in a small fluted paper cup, or store the truffles in a cookie tin lined with wax paper and separate the stacked layers with wax paper, too. Tightly covered and refrigerated, these truffles will keep for at least 2 weeks.
Note: If you prefer, cut the chocolate into 24 squares and roll the squares into balls.
CJ McD at 2:24PM on 10/21/09
Wasabi Salmon Bites
1 can or pouch (6–7½ oz) pink or red salmon, drained and chunked
4 oz neufchâtel light cream cheese, softened
4 scallions, finely chopped
2 tsp reduced-sodium soy sauce
2 tsp rice vinegar
1½ tsp wasabi paste
1 box (1.9 oz) mini filo shells
Preheat the oven to 350°F.
In a medium bowl, mash the salmon, cream cheese, scallions, soy sauce, vinegar, and wasabi paste to taste.
Fill each shell with one heaping Tbsp of the mixture and place shells on a baking sheet. Bake for 5 to 7 minutes, or until the pastry is golden and the filling is hot. Serve immediately.
The salmon mixture can be prepared ahead of time for a last-minute snack. Store it in an airtight container in the refrigerator, then simply spoon it into the shells and bake as directed.
CJ McD at 2:26PM on 10/21/09
Stuffed mushrooms
Remove the stems and brush the mushrooms with butter. Stuff with boursin or herbed goat cheese, sprinkle with buttered bread crums and bake until mushrooms are tender.
Can fill with creamed spinach mixed with grated parmesan cheese and a little garlic. Top with buttered crumbs and parmesan. Bake until bubbly and mushrooms are tender.
CJ McD at 2:30PM on 10/21/09
No Cooking Chocolate Eau Claire Torte
2 Boxes of INSTANT French Vanilla Pudding
12 Oz Tub of Whip Cream (thawed)
Box of Graham Crackers (you will have some left)
2-4 Unsweetened Bakers Chocolate packets (pre melted)*
Powdered Sugar
Milk.
* Unsweetened packets can be replaced with regular unsweetened chocolate, but you will have to then melt it. Quantity is based on how much chocolate you like on your torte
In a 9x13 pan line the bottom with Graham Crackers (complete coverage not essential, just no large gaps, and no need to crush or make into crumbs)
Mix pudding to directions, while still in a liquid like state, fold in the whip cream.
Pour half the pudding / whip cream mixture on top of the Graham Crackers in the Pan.
Put on another layer of Graham Crackers.
Pour the remaining pudding / whip cream mixture onto the second layer of Graham Crackers.
Put on another layer of Graham Crackers.
Mix the Chocolate packets with powdered sugar (sifted if desired, not necessary) adding milk as needed to make mixing easier. Stir until you like the consistency and taste (no lumps of sugar). Make it about the consistency of syrup like frosting, should be able to pour, but not overly runny.
Pour the chocolate mix over the top layer of graham crackers smoothing out to cover the entire layer with chocolate.
Now the hard part, put in the refrigerator for at least an hour (overnight is better)
Cut and serve as a torte.
CJ McD at 2:32PM on 10/21/09
Hillbilly Relleno Pie (Green Tomato)
The Washington Post, August 12, 2009
Top Tomato 2009 Appetizer
In her first year of entering cooking contests, Oregonian Shelly Fisher has earned a finalist spot nine times. She has been making this easy appetizer for about a year; it gets its name from the first ingredient she tried (the peppers she uses to make chili rellenos). She found that green tomatoes make a good substitute.
Serve with sour cream, green tomato salsa and/or salsa verde.
4 to 6 servings
Ingredients:
3 to 4 medium green tomatoes, cut into thin slices
2 teaspoons sugar
4 cups shredded medium-sharp cheddar cheese
6 large eggs, beaten
10 3/4 ounces (1 can) evaporated milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sour cream, for serving
Green tomato salsa or salsa verde, for serving
Directions:
Preheat the oven to 325 degrees. Lightly grease an 11- or 12-inch round baking dish with nonstick cooking oil spray.
Use the green tomato slices to create a layer that covers the bottom of the baking dish (the slices can overlap). Sprinkle with the sugar, then evenly distribute 2 cups of the shredded cheddar cheese on top.
Whisk together the eggs, evaporated milk, salt and pepper in a mixing bowl, then pour the mixture over the layers in the baking dish. Evenly distribute the remaining 2 cups of cheese across the top. Bake for 45 minutes until golden. Let sit for 5 minutes, then cut into wedges.
Serve warm, with sour cream, green tomato salsa and/or salsa verde.
CJ McD at 2:36PM on 10/21/09
Marcia Ball's Sweet Potato Pudding
Sweet Potato Bread Pudding
SERVES 8
PUDDING:
8 tbsp. butter
1 loaf soft French or Italian bread, torn
into large pieces
2 medium sweet potatoes
4 cups milk
4 eggs
1 cup sugar
1 tbsp. vanilla extract
1 tsp. ground cinnamon
PRALINE SAUCE:
16 tbsp. (2 sticks) butter
3⁄4 cup light brown sugar
1 cup chopped shelled pecans
1⁄4 cup bourbon
Preheat oven to 400°. Butter a medium baking dish with 1 tbsp. of the butter. Arrange bread in a single layer in the prepared dish and set aside at room temperature to dry out slightly, about 2 hours. Meanwhile, pierce sweet potatoes in 4 or 5 places with the tines of a fork and bake on a baking sheet until soft, about 1 hour. Set aside until cool enough to handle, then halve lengthwise and scoop meat out of skins. If meat holds together, break it into large pieces. Tuck sweet potato pieces between the pieces of bread, mashing them down slightly with a fork.
Beat together milk, eggs, sugar, vanilla, and cinnamon in a large bowl. Pour over bread and sweet potatoes and set aside until bread soaks up milk mixture, 2–3 hours. Preheat oven to 375°. Cut the remaining 7 tbsp. butter into small pieces and scatter over bread pudding, then bake until custard is set, 35–40 minutes. Set aside to cool for at least 30 minutes before serving warm or at room temperature.
For the praline sauce: Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and stir with a wooden spoon until sugar melts and mixture begins to boil, about 5 minutes. Stir in pecans and bourbon. Spoon warm sauce over bread pudding.
I've made this recipe a few times and ALWAYS get raves and requests for the recipe.
CJ McD at 2:42PM on 10/21/09
Want the recipe for her grillades with cremini grits too?
You're guaranteed to have to undo that top button on your pants. *L*
CJ McD at 2:44PM on 10/21/09
Cookie dough balls. Make egg-free cookie dough (just google a vegan recipe. You might also be able to leave them out, since eggs aren't needed to do anything). Roll into balls. Freeze. Dip in tempered chocolate for extra yum.
KarynMC at 2:48PM on 10/21/09
This is really delicious and stays warm easily in a crock pot. Make a day or two ahead.
Pizza Fondue
1 medium onion, diced (approx. 1 cup)
1/2 lb. lean ground beef
2- 10 oz. cans pizza sauce
1 T. cornstarch
1- 1/2 t. fennel seed
1- 1/2 t. oregano
1/2 t. garlic powder
10 oz. grated cheddar cheese (can use mozzarella, provalone)
1 cup grated mozzarella cheese
Brown ground beef and onion in a large pan. Drain excess grease. Add the fennel seed, oregano and garlic powder to the meat mixture, stirring to combine.
Mix cornstarch and pizza sauce. (This can be made ahead and refrigerated.)
Heat meat/sauce mixture through. Just before serving, stir grated cheeses into the meat/sauce mixture. Keep warm in a fondue or crock pot.
Serve with sliced baguette (the best!), french or garlic bread cut into cubes, pita chips or crackers.
Enjoy!
CJ McD at 2:51PM on 10/21/09
After much begging, my co-worker gave me this recipe, which is delicious:
CRANBERRY SALSA
12 oz. bag of fresh cranberries
4 green onions
½ c. cilantro
3 jalapenos
½ c. sugar
2 T. lemon juice
ground ginger to taste (start w/1/2 t.)
2 – 8 oz. blocks of cream cheese
Tostitos Scoops tortilla chips
Chop everything in a food processor. Start with cranberries and then add the rest. If your food processor is small like mine, do the cranberries first, then I remove them and chop the rest; once everything is chopped mix it together. This recipe makes enough to cover 2 blocks of cream cheese. Freezing ½ of the salsa for later works well. Enjoy!
gbania at 3:34PM on 10/21/09
Wow, CJ McD, you're emptying the vault on this one. PoorOldMama, may have to remove the pants completely, not just undo the top button:-)
dmcavanagh at 3:54PM on 10/21/09
Thank you ALL!!! I am going to email all the other POMs and tell them to come in pajama pants because it will be an eating festival. These recipes are all awesome! And these girls can eat!
PoorOldMama at 4:00PM on 10/21/09
What time should I be there?
bessfour at 4:53PM on 10/21/09
One more--
Super easy.
Spoon sour cream into a shallow bowl. (say 1 cup) Sprinkle brown sugar over the top (guessing 1/3 to 1/2 cup) Let the sugar melt into the sour cream a little bit. Serve as a dip for fresh fruit- strawberries, grapes, pinapple...so easy, so good.
dmcavanagh- *LMAO*
PooeOldMama- pj pants? *LMAO more*
gbania- ooooo, that salsa sound fantastic. Thanks for sharing the recipe!!!
CJ McD at 6:22PM on 10/21/09
So OldaMama-
Are you anywhere near Wisconsin?
Hope y'all have a blast.
(But you better share your margarita and cosmo recipes with us....please)
CJ McD at 6:24PM on 10/21/09
I wish you could ALL come to the get together in your pj's. And no, I am not a middle state gal-I live in Connecticut. As for the margarita and cosmos, I admit that I use the Stirrings mixes. Off to find my cutest girlie pajama pants and my margarita earrings!! I love the recipes and tomorrow is a day I don't work so I will be cooking up a storm--maybe a Trader Joe lovefest too.
PoorOldMama at 7:58PM on 10/21/09
Brie baked in phyllo or puff pastry, drizzled with honey and chives.
Snick salad: chopped up semi-frozen snicker bars, green apples and whipped topping (there may be marshmallows occasionally involved in this, can't remember)
Homemade caramel and hot fudge sauces for dipping box of shortbread (or just bake some... easiest stuff in the world to make!)
Oreos and a jar of peanut butter
ec_washington at 5:20PM on 10/22/09
i know its wicked lame, but i love making marshmallow rice krispies with people... and eating it before it gets formed into the squares.
blizcheetah at 5:48PM on 10/22/09
Once I lived in California, and was in a ladies group that met regularly. They asked what the theme would be for the next meeting, food-wise, and I suggested all appetizers, meaning lots of finger food involving cheeses of all kinds, dips and chips, lady sandwiches. They were horrified, it being the 1980's when they were giving their kids only papaya juice and rice cakes for snacks. They accommodated me, but they thought I was weird, being from Texas and all. Suspicious glances all around. Can't eat like that anymore!
lambowner at 11:21PM on 10/23/09