Chicken and Dumplings

Yum.  Really delicious.  I slurped up ALL of that yummy broth from my bowl. Sooo good.  The chicken stayed juicy, the combo of veggies was perfect, and the big tender dumpling was good too.  Just a nice hearty soup/stew to make you feel good.

Chicken and Dumplings
Recipe from One Pot Cookbook
Serves 4

Ingredients:
3 tablespoons butter
1 small yellow onion, minced
4 medium carrots, cut into 1/2-inch pieces
2 celery ribs, thinly sliced
2 teaspoons chopped fresh thyme leaves
1/3 cup flour
3 cups chicken broth
1&1/4 lbs boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 lb green beans, trimmed and cut into 1-inch pieces
salt and pepper

Dumplings:
1 cup flour
1 teaspoon baking powder
1 teaspoon coarse salt
2 tablespoons chopped fresh parsley leaves
2 tablespoons cold butter
1/2 cup milk

Directions:
In a medium Dutch Oven, melt butter over medium-high heat.  Add onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes.  Add flour and cook, stirring, for 1 minute.  Gradually add broth, stirring constantly, and bring to a boil.  Add chicken and return to a boil.  Reduce heat and simmer 5 minutes.  Stir in green beans and season with salt and pepper.

Meanwhile, make dumplings.  Whisk together flour, baking powder, salt, and parsley.  With a pastry blender or two knives, cut in butter until mixture resembles coarse meal.  Stir in milk with a fork just until a dough forms.  Drop batter by heaping tablespoons on top of stew.  Cover and simmer until dumplings are cooked through, about 12 minutes.  Garnish with chopped parsley if desired.

Baked Ziti Freezer Meal

This ziti was REALLY good.  This was Recipe #3 we tried from my March Freezer Meal Madness (entire day that I spent preparing make-ahead freezable meals).   The only problem was that it wasn't completely thawed when I baked it, so it took twice as long to heat.  But once we finally got it cooked, the flavors were awesome.  I added a grated zucchini to the sauce for extra veggie content as if that made up for all the cheesy goodness.

Baked Ziti
Recipe from Sixsistersstuff.com
Makes 2 pans of ziti (4-6 servings in each pan)

Ingredients:
1 pound dry ziti or penne pasta
1 large onion, chopped
1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
2 (26 oz) jars pasta sauce
1 zucchini, grated on the large holes of a cheese grater
8 slices provolone cheese
1&1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook until al dente; drain.

In a large skillet, brown onion and ground beef over medium heat.  Add spaghetti sauce and zucchini, and simmer 15 minutes.


Layer as follows in each of two 8x8" pans:
1/4 of the ziti
1/4 of the sauce
4 slices of Provolone cheese
1/2 of the sour cream
remaining ziti
1/4 mozzarella cheese
remaining sauce
Top with grated Parmesan and remaining mozzarella cheese.

Bake, covered, for 30 minutes in a preheated 350º oven until cheese are melted.  Remove cover and bake 10 more minutes.

If freezing, follow assembly, but cover and store in freezer before baking. Thaw completely in fridge overnight otherwise you may need at least twice the baking time.   Check internal temp with a thermometer to ensure the center is fully heated.

Veggie Squares Appetizer

This is my go-to picnic appetizer when I need to bring a dish to share for a large group.  It's a yummy way to eat my veggies.  I don't think I've posted the recipe yet though, so here it is.


Anne's Veggie Squares

Ingredients:
2 cans (8 oz each) refrigerated crescent dinner rolls dough (I used the seamless dough)
1 package (8 oz) cream cheese
1/2 cup reduced-fat Miracle Whip
1 teaspoon dill weed
1/2 teaspoon onion salt
~1-2 cups broccoli florets
~1-2 cups cauliflower florets
~1 cup diced green bell pepper
~1 cup diced seeded tomato
~1 cup diced zucchini
~1/4 cup chopped onion
~2 tablespoons shredded carrot

Directions:

Preheat oven to 375°F.   Press dough onto bottom and up side of 15x10x1-inch baking pan to form crust.  Bake 11 to 13 minutes or until golden brown; cool.

Mix cream cheese, dressing, dill and onion salt until well blended.  Spread over crust; top with remaining ingredients.  Refrigerate.  Cut into squares.

Sweet BBQ Pork Chops

This was really, really delicious!  I would definitely make this BBQ sauce again.  Yum.  I added a Penzey's Brady Street Cheese sprinkle to the pork chops before cooking which I think enhanced the overall flavor.  And the whole meal was done within 15-20 minutes which is always a bonus.  I paired the chops with bok choy and rice.

Sweet Barbecued Pork Chops

Sweet Barbecued Pork Chops
4 servings
282 calories

Ingredients: 
4 boneless pork loin chops (3/4 inch thick and 8 ounces each) 
Penzey's Brady Street Cheese Sprinkle
pinch salt
pinch pepper
1/4 cup packed brown sugar 
1/4 cup chopped sweet onion 
1/4 cup ketchup
1/4 cup barbecue sauce 
1/4 cup reduced-fat French salad dressing
1/4 cup honey


Directions:
Sprinkle salt and pepper and cheese over pork chops.  In a large skillet, brown pork chops in oil or cooking spray on both sides, about 2 minutes on each side.  Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for ~12 minutes or until a meat thermometer reads 160°.

Orange-Cranberry Chicken Salad with Yogurt-Poppyseed Dressing

4 Healthy Salads:
1. Tenderloin Salad with Rosemary-Balsamic Dressing
2. Orange-Cranberry Chicken Salad with Poppyseed-Yogurt Dressing
3. Pan-Seared Salmon and Asparagus Salad with Peach-Basil Dressing
4.Chicken Asian Noodle Salad with a Ginger Dressing

Here is the 2nd salad I made at the chef's class I recently attended with some friends.   As before, be wary of the dressing recipe because we took random liberty with the measurements.   This was my favorite salad of the four we made, probably due to my sweet tooth.  I just loved the dressing.

Orange-Cranberry Chicken Salad 

with Yogurt-Poppyseed Dressing

Ingredients:
Chicken breast, cooked
Fresh spinach leaves
Mandarin/clementine orange sections
Dried cranberries
Cucumber, sliced
Pecan halves

Yogurt-Poppyseed Dressing:
With a wire whisk, mix all ingredients: 
1 cup yogurt
1/8 cup orange juice
1 teaspoon salt
2 tablespoons honey
1 tablespoon poppy seeds

Muffins!

Now that my internet is fixed, I'm back to post some recipes!  Here are two muffin recipes that I made for an extended family brunch last weekend.  The Blueberry Muffins were exceptional according my mom, and I agreed.  They were REALLY good.  I've made the White Chocolate-Raspberry Muffins in the past, but I'll post the recipe again anyway.  Those are really good too if you like white chocolate and raspberries (and who doesn't??).   If family members are reading this and you're wondering about the mini glazed lemon-poppyseed muffins that seemed to vanish the quickest.... Ummm, those were from a box mix, so thank Betty Crocker or Duncan Hines.  But here are the homemade muffins...   

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The Best Blueberry Muffins

Ingredients:

1&1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup sour cream

1&1/2 cups fresh blueberries

   Crumb Topping:

1/2 cup sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1/2 tablespoon ground cinnamon

Directions:

Combine flour, sugar, salt and baking powder. Add in vegetable oil, egg, milk, and sour cream and stir until moistened.  Fold in blueberries.  Fill muffin cups and sprinkle with crumb topping mixture.   To make crumb topping, mix all ingredients with a fork until crumbly.  Bake muffins for ~15 minutes at 400º or until done.

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White Chocolate Raspberry Muffins

Ingredients:

1 cup fresh raspberries

1 cup sugar, divided

1/4 cup butter, softened

1 egg

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2&1/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup half-and-half cream

1 cup chopped white chips

2 tablespoons brown sugar

Directions:

In a small bowl, toss raspberries with 1/4 cup sugar; set aside.  In a large bowl, cream butter and 1/2 cup sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder, and salt; add to creamed mixture alternately with cream, until just moistened.  Stir in chips and raspberries.

Fill greased or paper-lined muffin cups 3/4 full.  Combine brown sugar and remaining sugar; sprinkle over batter.  Bake at 375º for 20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.  Serve warm.

Eighth Day of Christmas Recipe

Anne's 12 Days of Christmas Recipes

 On the eighth day of Christmas, for my true love, I cooked...

~ Eight Maids a-Milking ~

 Anne presents...

Swiss Miss Cocoa Milkshake
and
4-Cheese Baked Macaroni

Although it's the least expensive item in the song in today's world, eight maids a-milking were a valuable gift in olden times.  In the old days, they didn't have good refrigeration to store fresh milk; it would sour and go bad.  So, in both England and France, cheese became an important milk product that provided food over the long winters.  

Mmmm cheese.  As my family knows, I am a sucker for mac and cheese.  Of all the 12 days, my grocery bill came closest to matching the actual cost of the item in the Christmas song, mostly because of the special cheeses I had to buy.  Jeremy and I grated a LOT of cheese for this recipe.  We weren't sure if we would like the taste of the cheeses it called for, but I was really happy with the final combination after it was baked.  It was gooey and delicious!  And it made a LOT of leftovers, which I've been enjoying the past few days.

If a maid in Switzerland milked a cow by hand...you'd get a Swiss miss milk shake. hahaha.  The Swiss Miss Cocoa Milkshake was a Hungry Girl recipe.  It was good, but not outstanding.  That's because it was a diet shake and used ice and water instead of milk. But it did have ice cream at least.  Still, for the calorie reduction, it was pretty tasty and I'd make it again.

Anne's Fun Facts:

Cost of 8 Maids a-Milking (2010 Christmas Price Index) =$7.25/maid = $58

Calories in a 24-oz Milkshake from Jack-In-The-Box = 1,230 calories
Calories in a 24-oz Swiss Miss Milkshake                    = 206 calories

Yawning for the Chesire Cheese... In 18th century England, they played a game on Christmas night called "Yawning for the Chesire Cheese."  It was a yawning contest to see who could produce the widest and longest yawn.   The winner won the cheese.

Be very careful if a man asks you to go a-milking!!  In the 18th century, when a maiden was asked to "go a-milking" it had one of two meanings.  Either it was a proposal of marriage;  or, it was a rather risque invitation for intimacy.  I wonder how the girls knew which intention was meant??   That could be scandalous!

It's no use crying over spilt milk.  This phrase can be traced all the way back to 1659, appearing as a proverb in James Howell's Paroimiografia.

********

Recipes:

4-Cheese Baked Macaroni
Recipe slightly altered from Food Network Channel's Emeril Lagasse
Makes: 6 Servings  (seemed like it made more than that)

Ingredients:

7 tablespoons butter, divided
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Red Hot Sauce
8 &1/2 ounces grated Parmigiano-Reggiano (~2 cups)

1 pound elbow macaroni
1/2 teaspoon minced garlic

8 ounces grated Cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon cayenne pepper

Directions:

In a heavy medium saucepan, melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.


Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked).  Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.


In a large bowl, combine the cheddar, fontina, gruyere, and 4 ounces of the remaining parmesan cheese. Toss to combine.

Using the remaining tablespoon of butter, grease a 3-quart baking dish.  Place one-third of the macaroni in the bottom of the prepared casserole dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture.

In a small bowl, combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the cayenne pepper, and toss to combine. Sprinkle this over the top of the macaroni and cheese.

Bake at 350º for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. 

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Swiss Miss Cocoa Milkshake
Makes one 24-oz shake or two 12-ounce shakes
Calories: 206 (for a 24-oz shake without whipped cream)

Ingredients:
3/4 cup Slow-Churned Reduced-Fat Chocolate Ice Cream
1 25-calorie packet of Swiss Miss Diet Hot Cocoa Mix
1&1/2 tablespoons Hershey's Lite Chocolate Syrup
2 Splenda packets
hot water and cold water
2 cups crushed iced
Fat-free Reddi-whip (optional) 
maraschino cherry (optional)

Directions:
Dissolve cocoa mix and Splenda into 2 ounces of hot water, mixing well.  Add syrup and 6 ounces of cold water and stir.  Place crushed ice and ice cream in a blender.  Top with liquid mixture.  Blend at low to medium speed until shake is thoroughly mixed but not liquified.  Pour into a tall glass and top with whipped cream and cherry if desired.  Straw recommended.

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Anne's 12 Days of Christmas Recipes  
(I will be posting one per day from Dec 26 thru Jan 6th, 2010).  Feel free to comment!

1st Day: Partridge in Pear Tree             7th Day: Seven Swans a-Swimming
2nd Day: Two Turtledoves                    8th Day: Eight Maids a-Milking
3rd Day: Three French Hens                 9th Day: Nine Ladies Dancing
4th Day: Four Calling Birds                  10th Day: Ten Lords a-Leaping
5th Day: Five Gold Rings                     11th Day: Eleven Pipers Piping
6th Day: Six Geese a-Laying                12th Day: Twelve Drummers Drumming

Seventh Day of Christmas

Anne's 12 Days of Christmas Recipes

 On the seventh day of Christmas, for my true love, I cooked...

~ Seven Swans a-Swimming ~

 Anne presents...

Seared Duck Breast Swimming in Orange Sauce
and
Swan Cream Puffs Swimming in Chocolate

Cooking an actual swan was out of the question, so I decided to substitute a duck dish for my main course.  Actually, I'm not that far off.  Swans are the largest member of the duck family.  I was going for elegance with this dish, and I think I somewhat achieved it.  Overall, the flavor was good.  I really liked the orange sauce.

When I was researching "swan recipes" on google, I saw the swan cream puffs, and I knew I HAD to make them!  I was really happy with how they turned out, both visually and taste-wise.  I can't believe I managed to get them to look as good as (or even better than!) the picture on the website I found.  I added my own twist and presented them "swimming" in a chocolate sauce which made them taste like eclairs.  Yummy! 

Anne's Fun Facts:

Cost of 7 Swans a-Swimming (2010 Christmas Price Index) = $5,600

Did you know?  The Trumpeter Swan is the largest native species of waterfowl in North America.

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Recipes

Duck a l'Orange
Serves 2

Ingredients:

1/4 cup granulated sugar
2 tablespoons water
2 tablespoons Sherry vinegar
1&1/2 orange juice
2 tablespoons shallots, minced
1&1/2 cups chicken stock
2 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
1/4 cup unsalted butter
2 tablespoons orange zest

Directions:
Boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.  Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup.  Add butter and 1 tablespoon of orange zest.  Stir in orange sections.

In a skillet, sear the duck breast over high heat.  Cook the duck for 7-10 minutes on each side.  Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

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Swan Cream Puffs
Makes: ~24 swans

Ingredients:
1/2 c butter
1/2 tsp salt
1 c water
1 c flour
4 eggs
1 package instant vanilla pudding
2 cups milk
1 cup Cool Whip
confectioners' sugar (optional)
chocolate syrup (optional)

Directions:
Make pudding according to directions on box using 2 cups cold milk.  When completely set, mix in the Cool Whip until smooth.  Set aside in fridge.

Bring butter, salt, and water to a boil in a small pot.  Remove from heat and quickly add 1 cup flour, stirring vigorously, until it completely loosens from sides of pot. Beat in eggs, separately, with wooden spoon until smooth.

For the bodies:Drop by teaspoon on cookie sheets lined with parchment paper.  Bake at 450ºF for the first 10 min. Lower temp to 350ºF and bake another 20-25 minutes or so. Cool.

For the necks:
Fill a decorating bag with about ½ - 3/4 c of the batter and, using a writing tip, write out 30 or so (2 ½" tall) question marks on a cookie sheet lined with parchment paper. (They will look way too thin, but they puff up to the right size.) Bake at 450ºF for about 5 minutes and then check and don’t leave the oven until they are just a light golden color, maybe another 3 minutes.

To assemble:
Slice cream puffs horizontally about ¾ of the way up (just the top) and set aside.  Fill bottoms with pudding mixture.  Insert the necks on one end.  For wings, cut tops in half and insert, cut side into filling, so that the wings stand up. Place on shiny silver tray or mirror for lake effect, or serve on chocolate syrup. Dust with confectioner’s sugar.  

Anne's Blooper Batch -- Oops! I forgot to check on them!

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Anne's 12 Days of Christmas Recipes  
(I will be posting one per day from Dec 26 thru Jan 6th, 2010).  Feel free to comment!

1st Day: Partridge in Pear Tree             7th Day: Seven Swans a-Swimming
2nd Day: Two Turtledoves                    8th Day: Eight Maids a-Milking
3rd Day: Three French Hens                 9th Day: Nine Ladies Dancing
4th Day: Four Calling Birds                  10th Day: Ten Lords a-Leaping
5th Day: Five Gold Rings                     11th Day: Eleven Pipers Piping
6th Day: Six Geese a-Laying                12th Day: Twelve Drummers Drumming

Caramel-Apple Bread Pudding

I found this recipe in a Betty Crocker "Eat and Lose Weight" Cookbook.  It could be served as either a dessert or a breakfast, served with applesauce or syrup instead of the caramel topping.  I had a sweet craving, and I wanted a recipe that didn't break the calorie bank, and this seemed to fit the bill.  It was absolutely delicious!

Caramel-Apple Bread Pudding
Yield: 8 servings,  190 calories/serving

1 cup unsweetened applesauce
1/2 cup packed brown sugar
1 cup skim milk
1/2 cup fat-free egg product
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
5 cups 1-inch cubes French bread
1/2 cup caramel fat-free ice cream topping, warmed

Mix all ingredients except bread and caramel in a large bowl with wire whisk until smooth.  Fold in bread.  Pour into a 9" quiche or pie plate coated with cooking spray.  Bake at 350 degrees for 40 to 45 minutes until golden brown and set.  Cut into wedges and drizzle caramel topping over each serving.

Chicago-Style Deep Dish Pizza

Jeremy and I had fun making this pizza after the trick-or-treaters were done taking away all the candy.  We were a little worried about how the crust would turn out because I haven't personally worked with yeast before.  It turned out really well, we thought.  Perfectly baked throughout.  I skipped the mushrooms, but otherwise stayed very true to the recipe.  Jeremy said he would have preferred a tomato sauce on the pizza, but overall, I really liked this lower-calorie version of deep dish pizza. 


Chicago-Style Deep Dish Pizza
(from Cooking Light Magazine)


220 calories/slice  Yield: 12 slices   or
330 calories/slice  Yield: 8 slices

Ingredients:
2 teaspoons sugar
1 package dry yeast
1 cup warm water
1 tablespoon extra-virgin olive oil
2&3/4 cups flour, divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
cooking spray
2 cups shredded reduced-fat mozzarella cheese
2 cooked Italian turkey sausage links, chopped
1 can (28 oz) whole tomatoes, drained
1/2 tablespoon oregano
1/2 tablespoon basil
2 cups thinly sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper

Directions:
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes.  Stir in olive oil.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2 &1/2 cups flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish.

Spread 1&1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.

Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally.

Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.

Muppet Mania!

To celebrate successfully completing my 2010 New Year's Resolution to make 100 new recipes, I decided to host a small dinner party with my family.  I decided to make Swedish Meatballs as my 100th recipe, and I thought I'd make a "Swedish Chef" cake to go with it.  And then, plagued with too much free time and an overactive imagination, I started pondering an entire Muppet-themed menu.   I'm proud to say that this is a completely original concept (as far as I know).  I might have gone a little overboard, but once I started, I didn't want to leave out any Muppets!

Anne's Muppet Mania Menu 

(Recipes follow at end of post)

~ Beverages ~
Fozzy Bear’s Fuzzy Navel (alcoholic)
Scooter’s Backstage Blend (non-alcoholic)

~ Appetizers ~
Miss Piggy’s Hot Date with Bacon
Pigs in Space Blankets
Gonzo’s GorGONZOla Bruschetta with Caramelized Onions
Camilla’s Deviled Eggs

~ Soup & Salad ~
Statler & Waldorf’s Heckling Waldorf Salad
Beaker’s Revenge: Minted Honeydew Soup

~ Main Course ~
The Swedish Chef’s Swedish Meatballs
served over
Sam the Eagle’s Nest of Egg Noodles
with gravy and lingonberry jam

~ Sides ~
Kermit’s Ain’t Easy Bein’ Green Beans
Animal’s Crazy Braised Red Cabbage

~ Dessert ~
Rowlf the Dog’s Halloween Bark
100th Recipe Celebration & Birthday Cake 

Muppet Mania Dinner Party:

 Here was the table setting for my little dinner party:

Fozzy Bear's Fuzzy Navel
Recipe: Orange Juice and Peach Schnapps, mixed 50:50 (or whatever you wanted)

Scooter's Backstage Blend  (Non-alcoholic punch)  - Made by Jeremy

Recipe: Frozen Orange Juice Concentrate, Frozen Fruit Punch Concentrate, Water, Ginger Ale, Ice

Appetizers:

Pigs in Space Blankets, Gonzo's GorGONZOla Bruchetta with Caramelized Onions, Camilla's Deviled Eggs, Miss Piggy's Hot Date with Bacon

Pigs in Space Blankets - Made by Anne and Jeremy
Very simple recipe that I borrowed from Hungry Girl's Depudged Pigs in a Blanket.

 Cut each of 8 hot dogs into 4 equal pieces.  Roll out 8 refrigerated crescent roll dough triangles to make each a larger triangle and cut each into thirds.  Starting with the base of each new triangle, roll around a hot dog until the point of the triangle wraps around.  Place the blanketed pigs on a large baking sheet and cook at 375 degrees for about 12 minutes until dough is golden and crispy.  (Makes 32 pigs; ~34 calories each, using fat-free hot dogs and reduced-fat crescent roll dough).


Gonzo's GorGONZOla Bruchetta with Caramelized Onions - Made by Anne

This was my favorite appetizer.  The flavor was wonderfully sweet and although I usually dislike blue cheese, I really liked it with this recipe.  The fig jam was a nice addition too.

 Ingredients:
2 tablespoons olive oil
2 yellow onions, coarsely chopped/sliced
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
dash white pepper
loaf of French bread baguette, diagonally cut into 1/4"-1/2" thick slices (about 18)
1/3 cup fig jam
1/3 cup crumbled Gorgonzola cheese 

Preparation: 
Heat olive oil in large skillet.  Cook onions, brown sugar, salt, pepper, and vinegar over medium heat for about 20-25 minutes, stirring occasionally, until onions are a deep golden brown color.  (You can make this in advance and store it in the fridge for up to 2 days.)

Toast one side of the baguette slices on an ungreased cookie sheet for a couple minutes under the broiler. Turn over each slice.  Spread 1-2 teaspoons fig jam on each slice. Top with caramelized onions and crumbled Gorgonzola cheese.  Broil 2-3" from heat for 1-2 minutes until hot.  Serve immediately.  (Makes about 18, depending on size of bread and amount of topping; ~80 calories each)


Camilla's Deviled Eggs - Made by Mary Beth
Recipe unknown


Miss Piggy's Hot Date with Bacon - Made by Anne 
I adapted this recipe from a traditional "Devils on Horseback" appetizer. I omitted the cheese and added fruit. I thought it was excellent.

Ingredients:
12 large pitted dates
1/4 cup peach & mango chutney (I made this myself from peaches and mangos)
 6 strips Apple Wood Smoked Bacon, cut in half

Preparation:
Spoon the peach and mango chutney into the center of each date and tightly wrap a piece of bacon around each date.  Line a rimmed baking sheet with foil or parchment paper and fit with a wire rack to allow bacon grease to drip down.  Place dates on rack and bake at 400 degrees for 20-25 minutes until bacon is crispy.  Remove from the oven and place a toothpick through each to serve. (Makes 12, ~55-60 calories/date)


Statler and Waldorf's Heckling Waldorf Salad - Made by Mary Beth
Recipe unknown.   It was made with apples, grapes, celery, walnuts, mayo...

Beaker's Revenge: Minted Honeydew Soup - Made by Anne
This was a chilled soup which was very different from anything I've ever had.  It was pretty good, but I wouldn't be able to eat a lot of it.  A small bowl made a nice palate cleanser before the main course.

Ingredients:
4-5 cups honeydew pieces
16 ounces plain non-fat yogurt
4 tablespoons lime juice
1/2 cup fresh mint leaves


Preparation:
Combine all ingredients in a blender and puree mixture for 30 seconds until blended.  Pour mixture through sieve into a bowl.  Chill soup, covered, in refrigerator for at least 2 hours.  Serve garnished with lime and/or mint leaves.  Serves 8, ~74 calories/serving


Swedish Chef's Swedish Meatballs with Homemade Gravy - Made by Anne
Here it is...recipe #100 for the year!!   This was an Alton Brown Food Network recipe, and the only change I made was to use white pepper instead of black pepper to make it more Swede-authentic.  I served it with Lingonberry jam for authenticity too.  It was really, really good, especially with the Lingonberry flavor.  Doesn't it just look amazing?!  I was happy with my colorful choice of side dishes too.

Ingredients:
4 slices white bread
1/2 cup milk
6 tablespoons butter, divided
1 cup finely chopped onion
2 teaspoons salt
1&1/2 pounds ground chuck
1&1/2 pounds ground pork
4 large egg yolks
1 teaspoon ground white pepper
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup flour
6 cups beef broth
1/2 cup heavy cream


Preparation:
Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.

In a large saute pan over medium heat, melt 2 tablespoons butter.  Add the onion and a pinch of salt and sweat until the onions are soft.  Remove from the heat and set aside.

In a large bowl of a stand mixer, combine the bread and milk mixture, ground chuck, ground pork, egg yolks, salt, white pepper, allspice, nutmeg, and onions.  Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions, shape meat into round balls, and place on a sheet pan.  Heat the remaining butter in the saute pan over medium-low heat.  In batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.  Remove meatballs and place in an ovenproof dish using a slotted spoon and place in 200-degree oven to keep warm.

Once all the meatballs are cooked, decrease the heat to low and add the flour to the saute pan.  Whisk until lightly browned, about 1-2 minutes.  Gradually add the beef stock and whisk until sauce begins to thicken.  Add the cream and continue to cook until the gravy reaches the desired consistency.  Remove the meatballs from the oven and serve meatballs covered in gravy over noodles and/or with Lingonberry jam.  10-12 servings (~5-6 meatballs/serving)

Kermit's Ain't Easy Bein' Green Beans - Made by Mary Beth
Recipe unknown.  I was busy preparing my own dishes, so I didn't see exactly how she made these, but I know these fresh green beans included garlic and almonds.    There was a garlic incident in my kitchen and the garlic literally flew out of the frying pan in all directions.  We don't know why that happened but it was kind of funny.

Animal's Crazy Braised Red Cabbage with Apples - Made by Anne
I didn't know whether I would like this side dish, but I figured it would add such a nice vibrant color, so I gave it a try.  I combined and modified various recipes to make my own version.  It was time-consuming to make, but I was really pleased with the result, both visually and taste-wise!  I'm glad I used a fresh head of cabbage instead of the pre-shredded stuff for the best flavor, but it turned my hands purplish-blue for awhile. 

Ingredients:~1/2 head red cabbage, shredded
1 cup chopped onion
2 tablespoons olive oil
3 Granny Smith apples, cored and thinly sliced
1/2 cup apple cider vinegar
1 cup apple juice
1 cup dry red wine
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
Heat oil in a large pot over medium heat. Add onions and saute 3-4 minutes until tender.  Add shredded cabbage, apples, vinegar, apple juice, wine, brown sugar, cinnamon, salt, and pepper.  Bring mixture to a boil, reduce heat, and simmer for 90 minutes, stirring occasionally.   Makes about 8 servings.


Rowlf the Dog's Halloween Bark - Made by Anne
I wanted to include Rowlf, so I thought "Bark" was appropriate.  And since it's October, I thought a Candy Corn version sounded festive.  It was very sweet, but very good.

Ingredients:
16 Halloween-colored chocolate sandwich cookies, chopped
1&1/2 cups broken small pretzels
1&1/2 pounds white chocolate (I found white chocolate wafers at Hobby Lobby and they melted great!)
2 cups candy corn
1/3 cup Reeses Pieces
orange and brown sprinkles

Preparation:
Spread the cookies and pretzels evenly onto a lightly greased baking sheet.  Carefully melt the white chocolate in the microwave until a few small chunks still remain, then stir until all melts (Hint: Do not use white chocolate chips because they don't melt and set well.  Use good baking chocolate such as the chocolate wafers).  Drizzle the chocolate with a spoon over the cookies and pretzels in the pan, spreading the top flat to coat evenly.  Top with candy corn, Reeses Pieces, and sprinkles.  Let cool until firm.  Break into pieces and store in an airtight container.


Swedish Chef Cake - Made and Decorated by Anne
I free-handed the chef and I'm pretty proud of the result.

 Buttercream Frosting:
1/2 cup solid vegetable shortening
1/2 cup butter, softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Cream butter and shortening with electric mixer.  Add vanilla.  Gradually add confectioners' sugar, one cup at a time, beating well on medium speed.  When all sugar has been added, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  Keep icing covered with damp cloth in fridge until ready to use.  (May be kept in airtight container in fridge for up to 2 weeks.  Yield: 3 cups