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Saturday, September 27, 2008

WITCHES HATS


Halloween is one of my favorite holidays, I love to see the kids in the costumes walking in the leaves My husband and I would always take our son out to Trick or Treat and my mom and dad would come over and pass out the candy we would always dress up along with our son and now he takes his kids out and he still dresses up along with the kids and we stay home and pass out the candy.It's not the same living in Fl I miss the Fall up north. so enjoy the recipe as I think about decorating for Halloween in my hot Fl weather, but I saw on the weather today that on Wed we may go down into the high 60's at night.

Ingredients:
1package crescent dinner rolls (8 rolls)
1/2teaspoon dried basil (optional)
16turkey pepperoni slices
3to 4 salami sticks, cut into 2-inch pieces
2cups pizza or marinara sauce

Preparation:
1.Preheat oven to 375°F.
2.Separate dough and place individual pieces on work surface. Gently shape each piece into long triangle. Sprinkle triangles evenly with basil, if desired.

3.Cut pepperoni pieces into crescent shapes using small cookie cutter or knife. (Each slice will make 2 crescents). Place 1 salami stick piece along base of each dough triangle. Partially roll up dough to cover salami and create brim of hat. Place 2 pepperoni crescents on top part of each hat; place on ungreased nonstick baking sheet. Bake 12 minutes or until golden brown at edges.

4.Meanwhile, warm sauce in small saucepan over low heat. Serve hats with warm sauce for dipping.

enjoy
allison
DON'T FORGET TO VISIT MY OTHER SITE momskitchen

Tuesday, September 23, 2008

EPCOT FOOD AND WINE FESTIVAL


The 13th Epcot international Food and Wine Festival Sept26 to Nov. 9
I'm so excited the food and wine festival is back I love to go to this you can just eat your way around the world! then take in one of the concerts at the Eat To The Beat This year some of the entertainers are Sister Hazel, Spyro Gyra
BoyzIImen , David Cassidy, just to name a few.
you can also get a copy of the Festival Cookbook
The book will be sold at the Wonders pavilion and throughout the World Showcase. Here is a sample to tempt your taste buds.

AUSTRALIA
Macadamia nut and chocolate Bars
1/4 cup plus1 Tab firmly packed light brown sugar, divided
2 T water
4 T light corn syrup
2 cups all purpose flour
2/3 cup granulated sugar
1/4 tsp salt
1 cup (2sticks) butter, soft
2 eggs beaten
2 egg yolks beaten
1 1/2 cups semisweet chocolate morsels
1 1//2 cups coarsely chopped roasted salted macadamia nuts, divided

Prehaeat oven to 350 Lightly grease an 8 inch square baking pan.

Stir together 1 T of brown sugar,water and corn syrup in a small saucepan over low heat for 2 or 3 min. til sugar is dissolved. Let cool for 15 minutes in saucepan.

Combine flour,granulated sugar,remaining 1/4 cup brown sugar and salt in a large mixing bowl.

Use a pastry cutter to cut in butter Or fork till it resembles coarse meal.

In a separate bowl,combine the eggs and egg yolks. Blend into flour mixture to form a soft dough.

Pour the cooled syrup into the dough and stir until batter is smooth Fold in Chocolate morsels and 1 cup of macadamia nuts.

Spread batter in a prepared pan and sprinkle with the remaining 1/2 cup macadamia nuts.

Bake 30 to 35 minutes,or until golden brown and firm to the touch.

Cool in pan Cut into 9 equal squares.

WHAT TO DRINK
Australian tawny port. The refined nutty character of this wine should play nicely with the chocolate flavor and the macadamia nuts.
Enjoy
Allisons kitchen.

Tuesday, September 16, 2008

COTTAGE PIE THE ROSE & CROWN PUB DISNEYS UNITED KINGDOM EPCOT


COTTAGE PIE

1/4 cup butter
1 cup diced onion
1 1/2 pounds lean ground beef
Salt and freshly ground pepper to taste
1/4 teaspoon ground savory
1 cup brown gravy
2 cups mashed potatoes
Additional butter



1. Heat 1/4 cup butter in a 9-inch skillet. Add onion and cook until lightly browned, stirring.

2. Add beef, salt, pepper and savory and continue cooking 5 minutes longer. Stir in gravy and heat until bubbling.

3. Spoon into a buttered 8-cup flat casserole dish. Top meat mixture with mashed potatoes. Dot with pieces of butter.

4. Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.

Serves 4
enjoy!
Allisons Kitchen

LOW COUNTRY BOIL



Low country Boil. The first time I heard of this was when we went to Savannah Ga. We couldn't get enough of it! We found this little restaurant and bar called Bernie's right on historic river street.
Hope you enjoy this as much as I did.

few stalks of celery cut up
2 large onions cut in large chunks
5 whole cloves of garlic
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, unpeeled
Cocktail sauce

Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.

Bernies also serves this with crawfish or you can get half and half crawfish and shrimp that's how we like it and we like melted butter to dip stuff in also.

ENJOY!

Allison Kitchen.


Monday, September 8, 2008

MAI TAI BAR ON BEAUTIFUL DAYTONA BEACH

The Mai Tai Bar on Beautiful Daytona beach Fl.
250 N. Atlantic Ave
Daytona Beach Fl 32118
386-947-2493
http://www.maitaibar.com/

Well this is another one of our hang outs when we're at the beach! They are located in the Ocean Walk Shops on A1A and next to the Band Shell. We always sit outside, they have big overstuffed rattan couch's to sit and relax on and you can watch the waves roll onto the shore.
The drinks are great and they have a yummy appetizer menu and I think its from 5 till7 they have 5.oo pitchers of ice cold beer and 5.oo apps. I really like the COCONUT SHRIMP
Lightly coated with sweet coconut, deep-fried and served with cajun style marmalade sauce.
yum! and they don't skimp on the portions. A pitcher of beer two appetizers a nice light dinner for two people.
So if you ever get to Daytona check it out.
Allison
allisons kitchen
Mai Tai Bar on Urbanspoon
Oh My Gosh!! just saw this recipe on the web at Taste of Home. it looks sooooo good. gonna try this one this weekend.

Berry Cheesecake Pie

Taste of Home - try a FREE ISSUE today!

"Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough.

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 35 min. + chilling

Ingredients:

  • 8 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups fresh or frozen blueberries
  • 1/2 cup strawberry jelly
  • 1 cup whipped topping
  • Sliced fresh strawberries and additional blueberries, optional

Directions:

Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.

Sunday, September 7, 2008

GARLIC CHICPEA SPREAD

This is a easy appetizer i like to use toasted pita chips for dipping!
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup olive oil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 green onion, cut into three pieces
  • 1 to 2 garlic cloves, peeled
  • 1/4 teaspoon salt
  • Assorted fresh vegetables and baked pita chips In a food processor, combine the first seven ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips. Yield: 1-1/2 cups.