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Train Bake! Paleo Meatloaf

5 Jun

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Train Bake! Paleo Meatloaf

Ingredients:

2 pounds Ground Beef
2 Eggs
Salt and Ground Pepper to your liking
Oregano to your liking
basil to your liking
garlic powder to your liking
1 red pepper chopped (optional)
1 zucchini chopped (optional)

1 small can tomato paste
black olives
cucumbers

Procedure:

Preheat oven to 400 degrees. In a large bowl, combine beef, egg, salt, pepper, dried basil, dried oregano and garlic powder. Add chopped peppers and zucchini if you want.
Pat meat mixture into a train cake pan.
Bake until done. About 20 ish minutes. Drain. Flip onto a cookie sheet or flat stoneware.

Decorate train with sliced olives and tomato paste. You can use a cake decorator for the paste. Slice cucumbers to make trees and bushes. Enjoy!

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Pistachio Bark

1 Feb

So easy my Toddler helped! 🙂

Pistachio Bark

Ingredients:
10 oz bag Enjoy Life Chocolate Chunks
1 cup pistachios

Procedure:
Spread some coconut oil over a sheet of wax paper. Melt chocolate in a small pot on low heat. I used a heat resistant scraper to make sure the chocolate did not stick to the pan and burn.

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Once melted dump in the pistachios.

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Mix well. Spread out over the wax paper. Let sit until hard. A few hours.
Break into pieces and serve.

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Rhubarb Bars

20 Apr

Rhubarb Bars

Ingredients:

1 c. flour
5 tbsp. flour
5 tbsp. sugar
½ c. butter
2 ¼ish c. finely chopped rhubarb
2 eggs, well beaten
1 ½ c. sugar
¾ tsp. salt

Procedure:

Sift 1 cup flour with sugar, cut in butter. Mix as for pie crust. Press into ungreased 8×8 square pan. Bake at 350 degrees for 15 minutes. Set aside.

Combine rhubarb, eggs, sugar, 5 tablespoons flour and salt. Mix thoroughly. Spoon over crust. Bake at 350 degrees for 35 minutes. Let sit and get firm. A couple of hours in the fridge does the trick. Yields about 12 bars.

Lobster Stuffed Avocado

23 Jan

Lobster Stuffed Avocado

Ingredients:

½ Tbs coconut oil
2 cups cooked lobster meat (I found mine at Costco, frozen)
½ tsp basil
½ tsp red pepper flakes
2 ripe avocados.

Procedure:

Cut avocados in half. Remove seeds.
Set aside.

Heat oil in pan. Pour in lobster meat and seasonings. Stir and cook over medium heat until hot.

Fill avocados with meat. Serve while the meat is still hot or cold! Yummy either way! Enjoy!

About 217 calories for one half stuffed avocado.

Green Olive Tree

31 Aug

Green Olive Tree

Ingredients:

5 jars (7 ounces each) pitted queen-size green olives, drained
3 cups olive or vegetable oil
½ cup shredded orange peel
½ cup orange juice
1 cup orange marmalade, melted
1 cone-shaped florists’ foam topiary with dowel and base, 8 inches tall
Flowerpot to fit topiary base, about 5 inches in diameter
Rocks to weight flowerpot
Toothpicks
Tissue paper
2 cups honey-roasted peanuts

Procedure:

Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.

2. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.

3. Line top of pot with tissue paper; cover with peanuts.

Nutrition Information: 1 Serving: Calories 65 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 %

Shrimp and Nori Rolls

31 Aug

Shrimp and Nori Rolls

Ingredients:

* 1 cup shrimp
* 1 Tbsp. mayonnaise
* 1 green onion, thinly sliced
* 2 sheets nori
* ¼ English cucumber, seeded and julienned
* 1 Tbsp. toasted sesame seeds

Procedure:

Make sure that the shrimp are well drained. Combine with the mayonnaise and green onion. Lay out one sheet of nori lengthwise on a flat surface. Place ½ of the shrimp mixture 1-inch from the edge. Lay half the cucumber evenly beside the shrimp. Sprinkle with half the sesame seeds. Roll up tightly. Repeat with the remaining ingredients. Cut each roll into 6 pieces.

Spicy Tuna Roll

31 Aug

Spicy Tuna Roll

Ingredients:

4 cups cooked sushi rice
4 sheets of nori (dried seaweed)
1 tbsp sesame seed
½ pound fresh raw tuna
1 tbsp mayonnaise
½ tsp togarashi (Japanese hot pepper)

Procedure:

Chop tuna and mix with mayonnaise and togarashi. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

Makes 4 rolls

Cranberry Rum Brie

31 Aug

Cranberry Rum Brie

Ingredients

2 tablespoons packed brown sugar
1 teaspoon rum extract
½ cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

Procedure:
In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving ¼-inch edge by scoring or making a circle on the top ¼-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Corky’s Celery Sticks

31 Aug

Corky’s Celery Sticks

Ingredients:

1 bunch celery
16 oz cream cheese
1 lemon
1 can pitted olives
2 green onions
salt
pepper

Procedure:

mix together in a bowl:
cream cheese, squeezed fresh lemon, green onions and salt and pepper to taste.

wash and slice celery into sticks. Fill each stick with cream cheese mixture. top with whole olives.

A partially eaten tray… You can tell it’s been handled! LOL! But at least I got the pic! ;o)

Cheese Ball

31 Aug

Cheese Ball

Ingredients:

8 ounces Cream Cheese — At Room Temperature
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
1/8 tablespoon Garlic Powder
¼ tablespoon Salt
½ cup Pecans — Finely Chopped
2/3 cup Currants
¾ cup Parsley — Chopped

crackers assorted kinds

Procedure:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.