Video

Delicious Italian Meatloaf with Chicken and Turkey – Easy Dinner Recipe

http://cookingwithsugar.com

Meatloaf can be a healthy meal! Make this meatloaf recipe with turkey and chicken and have a healthy dinner, lunch tomorrow and an extra meal for the freezer! This meatloaf has a special optional ketchup brown sugar glaze, uses Panko breadcrumbs and zucchini to make it the yummiest ever. Get the recipe at http://www.cookingwithsugar.com/healthy-chicken-and-turkey-meatloaf-recipe-a-lighter-twist-on-a-classic-dish/

Posted: Wednesday, September 23, 2015

Halloween Party Food Ideas and Recipes – Spooky Breadstick Witch Fingers

http://cookingwithsugar.com

For your halloween party, try this easy, spooky halloween food idea – Spooky Breadstick Witch Fingers. This simple halloween recipe idea is fun to make and also quick and easy. You’ll have more time to fuss over your halloween costume because of this quick recipe tip.

For more recipes and cooking tips, visit http://CookingWithSugar.com

Visit me on Facebook at http://facebook.com/cookingwithsugar

Making Halloween Party Food is a fun way to get creative in the kitchen. My Prosciutto Ham Head (see on my blog) & Pillsbury Spooky Finger Breadsticks are the fun type of party food that makes a celebration special. I love to have parties and when I do, I like to add a little bit of “Sugar” to make it memorable. My sister Michele is the artist in the family so she always has fun ideas for creative foods. When you get me, my mom and my sister in the kitchen, we are bound to whip up something great.

Pillsbury Spooky Finger Breadsticks

Ingredients:

1 Package Pillsbury Crescent Breadsticks
Small bag of Sliced Almonds
1 Egg white

Directions:

Preheat oven to 350 degrees.

Unroll dough and separate the bread strips. Cut each stick in thirds about finger-size. Brush a small amount of egg white on the dough and press a single sliced almond into the tip, so that it looks like a fingernail.

Bake for 14-15 minutes or until golden brown.

See my “Cook’s Notes” below for a tip on how to make a Smoking Halloween Punch.

Prosciutto Ham Meat Head

Ingredients:

1 Plastic skull (can be found at most party stores or craft stores)
Tin foil
Toothpicks
1 pound of prosciutto or deli ham, sliced thin
Cream cheese (the whipped kind) if needed
1 small container of small Mozzarella cheese balls
1 small can on black olives sliced
Small red cake icing tube

Directions:

Wrap the skull with foil being sure to cover it completely. It may take a few overlapping layers of foil to get it all covered. You don’t want the food to be resting on the plastic skull in case anyone wants to eat the meat. Layer the ham over the skull to cover it completely. If you are having trouble getting it to stick simply smear on a little cream cheese to act as a glue to hold the meat to the head. Add a little cream cheese to the eye sockets and place the mozzarella balls in the sockets for eyes. If you need to you can secure it with a toothpick. Use red icing for veins in eyes. You can attach the olive slices to the remainder of the cheese balls with toothpicks so they look like eyeballs. Serve them around the head. Chill in fridge until ready to serve

Cook’s Notes

Smoking Halloween Punch

I like to make a smoking punch for Halloween. Just use your favorite punch in a punch bowl and add a small block of dry ice. Be sure that no one touches the ice with their fingers or adds it to their cup.

Dry ice is safe to drink in the punch. It will dissolve and keep the punch cold.

Posted: Wednesday, September 23, 2015

Famous Halloween Rainbow Party Cake – Recipes and Ideas for Simple Halloween Desserts

http://cookingwithsugar.com

For your halloween party, try this easy spooky halloween dessert idea – Halloween Rainbow Party Cake. This easy tie dyed dessert recipe idea is fun to make and also quick and easy. You’ll have more time to fuss over your halloween costume because of this quick dessert tip.

For more recipes and cooking tips, visit http://CookingWithSugar.com

Visit me on Facebook at http://facebook.com/cookingwithsugar
If you want to make an amazing dessert for your Halloween party, try this amazing Halloween Rainbow Party Bundt Cake Recipe. Orange, Purple, Black and Brown colors all mix together into a fun, spooky dessert everyone will remmember. They’ll think you really fussed, but it’s so easy and simple to make.
I made a video to show you how simple this is and I couldn’t resist getting into one of my costumes for the fun of it. You’ll find the full recipe below my video. When you watch the video, be sure to click through to YouTube and subscribe to my channel and comment on the video!
Ingredients
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
Black food coloring
Purple food coloring
Orange food coloring
1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

Directions:
Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.

Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan).
Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.

Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.

Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.

Set cake aside to dry.

Store loosely covered and unrefrigerated.
Cake can be made a day or two in advance.

Posted: Wednesday, September 23, 2015

Scary Halloween Party Food – Prosciutto Head on a Platter Appetizer Recipe

http://cookingwithsugar.com – Halloween Recipes – Scary Halloween Party Food – Prosciutto Skeleton Head on a Platter

Prosciutto Ham Meat Head

Ingredients:

1 Plastic skull (can be found at most party stores or craft stores)
Tin foil
Toothpicks
1 pound of prosciutto or deli ham, sliced thin
1 small container of small Mozzarella cheese balls
1 small can on black olives sliced or black gel icing
Small red cake icing tube

Directions:

Wrap the skull with foil being sure to cover it completely. It may take a few overlapping layers of foil to get it all covered. You don’t want the food to be resting on the plastic skull in case anyone wants to eat the meat. Layer the ham over the skull to cover it completely. If you are having trouble getting it to stick simply smear on a little cream cheese to act as a glue to hold the meat to the head. Secure the eyeballs to the eye sockets with a toothpick. Use red icing for veins in eyes. You can attach the olive slices to the remainder of the cheese balls with toothpicks so they look like eyeballs or use black gel. Serve them around the head. Chill in fridge until ready to serve

Posted: Wednesday, September 23, 2015

Amazing Greek Chicken Wrap with Tzaziki Sauce (and Photos of Me in Greece)

http://cookingwithsugar.com – Friday Food Find – Damascus Bakery

If you love pitas, roll-ups, wraps, and panini flat breads, Damascus Bakery has the breads for you. I had the privilege of reviewing some of the Damascus product line and I love all of it. Greek pitas, pizzas, chicken wraps are all so easy and delicious with these pitas and wraps.

Here is my own Greek Chicken Pitas with Tzatziki Sauce Recipe

Serves 6

Ingredients

3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon paprika
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
2 pounds chicken breast sliced into 1-inch pieces
Tzatziki Sauce (recipe below)
6 Pita breads

Tzatziki Sauce:

Tzatziki Sauce
1 small cucumber, diced (remove seeds or use seedless)
5 cloves of fresh garlic chopped
1 tablespoon fresh mint (optional)
2 tablespoons freshly chopped dill leaves (if you don’t have fresh, used dried)
1 container (8-ounce) sour cream or plain greek yogurt
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Toppings:
Chopped romaine lettuce (about 3 cups)
1 tomato, chopped
1 medium onion, thinly sliced

Tzatziki Sauce:
If you have a food processor, put garlic, cucumber, dill and mint in the processor. Pulse to chop fine and then put in medium size bowl. Add sour cream, lemon, salt and pepper. Be sure to taste to see if it needs more salt and pepper. Refrigerate until ready to use. This can be made hours or even the day before.

Chicken:
In a large bowl, whisk together the first 11 ingredients for the marinade,
Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator. If you let it marinade over night leave out the lemon. You can add it right before you cook it the next day.

Heat a large skillet over high heat, add butter. Remove the chicken from the marinade and add to the hot pan. Stir fry the chicken until it is browned and cooked through, about 6-8 minutes.

Grilled Pita Bread:

Spray frying pan with Pam over medium heat and add pita breads, one at a time and brown each side.

To Assemble:

Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Or just put out the ingredients and let everyone make their own.

Notes for the Cook:

Make ahead. You can make the Tzatziki Sauce and the chicken the day before if you like.

I usually put it all together in the morning or the night before and then just cook up the chicken when I am ready to serve it. It’s also great for a reheat so you can make the chicken ahead of time and reheat it to serve.

If you have a big crowd just double or triple the recipe and warm the pitas on a cookie sheet in the oven.

It is also great served with a Greek salad. You can even put the chicken on skewers and grill it and serve it over a creek salad with the sauce and pitas on the side.

Leftover Sauce makes great pizza

Mediterranean White Pizza

White Pizza using Greek Tzatziki Sauce
If you have leftover sauce you can use it to make a white pizza. Just spread some olive oil over a Pillsbury or Boboli pizza crust. Then, bake for 5 minutes and remove from oven. Spread with Tzatziki Sauce, top with grated parmesan cheese, shredded mozzarella cheese and bake around another 10 min or until cheese is melted.

If you have leftover chicken you can add this to the pizza as well. Mmm.

Posted: Wednesday, September 23, 2015

Easy Delicious Chicken Corn Chowder – Great Soup Recipe for Slow Cooker / Crock Pot

http://cookingwithsugar.com

My Slow Cooker Crock Pot Chicken Corn Chowder is one of the best stick to your ribs soups that I make. The best part of this recipe is that everything gets tossed in the slow cooker and it does all the work. I know many of my readers get nervous when they see a lot of ingredients in a recipe but keep in mind this is a whole meal in a bowl and I promis it’s super easy. It’s perfect for those busy nights when everyone is on a different schedule and you need to have something hot for dinner that is ready when the kids pop in and out before practice or after school. It’s also great for days when you know you won’t have much time in the kitchen to cook after work.

I usually pop all of this in my crock pot and turn it on low. By the time I get back in the house later that evening it’s soup time and the house smells amazing. I promise you will love this recipe.

Slow Cooker and Crock pot recipes are easy, fast and delicious. This chicken corn chowder is a wholesome soup with fresh chicken, corn and vegetables that the whole family will love. Put it together, set it and go to work.

Ingredients

Ingredients:

6 boneless skinless chicken thighs, cut into 1 inch cubes
3 cups frozen whole kernel corn
3 large new potatoes, peeled and cut into 1 inch cubes
1 red bell pepper, seeded and chopped
1 leek, cleaned and chopped, (optional)
1 small onion chopped
3 carrots chopped
3 celery stalks, chopped
1 packages (3oz) cream cheese, cut into cubes
2 cups milk
1 can (4.5oz) Old El Paso® chopped green chiles
2 cups Progresso® chicken broth
1 cup sherry wine
3 tablespoons butter
1 tablespoon sugar
1/2 cup heavy whipping cream
2 tablespoons corn starch
Salt and pepper to taste
1 pound of cooked crumbled bacon (optional for garnish)
1/2 cup of fresh parsley, chopped (optional for garnish)

Add everything to the slow cooker except for the heavy cream, cornstarch, bacon and parsley.

Cover; cook on high heat setting for about 4 hours or low for 8 hours.

Once chowder has cooked and potatoes are tender, whisk the heavy cream and the cornstarch in a bowl until smooth. Stir into slow cooker and cover and cook for an additional 15 minutes.

Season with salt and pepper to taste. Before serving top individual bowls with a sprinkle of fresh parsley and crispy bacon.

Tips: This dish is great served with biscuits and a salad.

If you don’t like to cook with wine you can substitute chicken broth.

Posted: Wednesday, September 23, 2015

Thanksgiving Pumpkin Crumble Cake Recipe – Pumpkin Pie with a Twist!

Pumpkin Crumble Cake Recipe combines the best of pumpkin pie with cake. This is the perfect Thanksgiving Holiday dessert.

Pumpkin crumble cake is sort of a pumpkin pie and a pumpkin cake in one. I like to use Betty Crocker Supermoist Yellow Cake Mix for this recipe.

This cake has all the yummy flavors of a pumpkin pie but the heartiness of a cake. It’s the perfect dessert to have during the holidays or bring to a holiday party. It’s fast an easy and always a crowd pleaser. It was featured recently on the Betty Crocker Facebook Fan Page!

I got this recipe from a friend years ago when she made it for a potluck dinner. I modified it a little over the years. I think it is the right combination of pie and cake. Enjoy!

Ingredients:

For base:

1 (18.25 ounce) Box Betty Crocker Supermoist Yellow Cake Mix
½ cup butter, melted
1 egg
For filling:

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
2 tablespoons brown sugar
2 eggs, beaten
For topping:

1 cup of dry cake mix
3 tablespoons butter, softened
1 cup chopped pecans, walnuts or both
Powdered sugar for dusting

Directions:

Preheat oven to 350 degrees. Spray a 9×13 pan.

Remove 1 cup of cake mix from the cake mix box and set aside in a small bowl for the topping. Then in a large bowl combine the remaining cake mix with 1 egg and a 1/2 cup melted butter. Mix well, and pat into bottom of pan. Set aside

In the same bowl used for the base, mix together the pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, brown sugar and cinnamon. Combine well and pour over base mix in pan.

With a fork, combine your reserved cup of cake mix with the nuts and softened butter. Crumble over pumpkin mix.

Bake in preheated oven for 40 to 50 minutes until golden brown. Let cool for at least 20-30 minutes then cut in squares and sprinkle with powdered sugar before serving.

http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

*DELICIOUS* Chicken Piccata Recipe – Juicy Chicken Breasts in Lemon Caper Piccata Sauce

How to Make a Delicious Chicken Piccata

This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it’s not practical to use only the frying pan on the stove.

(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).

Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted butter
1/4 cup olive oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 bullion cube
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.

Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving.

http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

Killer Halloween Party Cocktail – Vampire Kiss Martini Drink Recipes

This cocktail recipe makes a martini that is both delicious and deadly. For your halloween costume party be sure to have the scariest drink in town, my vampire kiss martini.

This drink features Pinnacle’s “Whipped” Vokda as part of our Friday Food Find series and is the last of our halloween party food and recipe ideas videos. Enjoy and please drink responsibly.
Ingredients

3 oz. Chilled Pinnacle “Whipped” Vodka or Vanilla Vodka
Strawberry Sundae syrup
Plastic vampire teeth as a garnish

Preparation

Rim a martini glass with the strawberry syrup. Drizzle some on the inside of the glass so it drips. Pour vodka into a shaker with ice and shake well. Strain into prepared martini glass. Add teeth on the side of the glass as a garnish.

Tips:

For best results, prepare your glasses ahead of time and freeze them with the sugar and syrup on them. Remove from freezer just before serving.

Looking for great food, cooking, recipes, tips, ideas, drinks, martinis, appetizers desserts and more?

http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

Christmas Snowball Cookies – Holiday and Christmas Cookie Recipes

Forget your normal Christmas Cookies! These shortbread cookies, that I call snowball cookies, are also called wedding cookies and vienna cookies or even powdered nutballs. No matter what you call them, these cookies are perfect for Christmas or any holiday baking and giving, but they are so good you may not want to give them away. Watch my video for a lot more variations on what to call these delicious cookies. The recipe can be found below the video.

Sugar’s Snowball Christmas Cookies

Prep Time: 40 minutes

Start to Finish: 1 hour 15 minutes

Servings: 3-4 dozen cookies

Ingredients:

2 sticks of butter
3/4 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (if dough seems too wet add an extra tablespoon or two)
1/2 cup finely chopped pecans
1 cup powdered sugar

Directions:

Melt butter in saucepan over medium high heat then add chopped pecans. Continue cooking and stirring until butter melts and starts to turn brown (around 3 minutes). Butter will get foamy as it cooks so gently stir to prevent the nuts from burning. Remove from heat and pour into a bowl. Refrigerate until mixture is cooled (approximately 20 – 30 minutes). (Make Sure Butter Nut Mixture is COOL before using or cookies will flatten out when they bake)
Heat oven to 350°F. Combine cooled browned butter pecan mixture and granulated sugar in large bowl. With an electric mixer, beat on medium speed until mixed well. Add vanilla, and cinnamon until combined. Reduce speed and gradually add flour and mix on low until dough forms. If dough seems too wet, add an extra tablespoon or two of flour.

Roll dough into 1 1/2-inch size balls. Place balls onto ungreased cookie sheet. Bake for about 12 – 15 minutes or until cookies turn slightly golden brown but don’t over cook.

Remove cookies from cookie sheet to a cooling rack. Cool for a minute or two. Place powdered sugar in a bowl and roll the warm cookies in the powdered sugar. Set cookies aside to cool and then roll once more in powdered sugar.

If you like this recipe, please share it with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Note: Be sure to roll balls large enough or they may flatten out when they bake.

http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

Thanksgiving Turkey Stuffing – Southern Sausage Cornbread Stuffing Recipe

Thanksgiving Turkey Stuffing (aka dressing) is always a matter of preference. Some like cornbread, some like to add sausage or cranberries or raisins, celery, carrots, nuts and on and on. Some people stuff it in their turkey and some only serve it in a casserole dish.

Whatever your traditional stuffing may be, I encourage you to try my Southern Sausage Cornbread Stuffing this Thanksgiving. It might become a new tradition for you. We usually make more than one bird and at least two stuffings so add this one to your list of sides. You can never have too much stuffing. Can you?

Southern Sausage Corn Bread Stuffing

1 stick unsalted butter, plus extra for buttering the baking dish and dotting on top of the stuffing
3 celery ribs, finely chopped about 1 cup
2 large carrots, finely chopped about 1 cup
1 small sweet onion, finely chopped about 1 cup
1 pound Italian sweet sausage, removed from the casings
3 cups Chicken Broth
1 tablespoon poultry seasoning
2 tablespoons fresh chopped parsley
1 cup apple cider or apple juice
1 (14oz) bag of corn bread stuffing
Salt and freshly ground pepper

Preheat the oven to 350°
In a large, deep frying pan, melt the 1 stick of butter. Add the celery, carrots and onion to the pan season well with salt and pepper. Cook over medium high heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the sausage to the pan and break it up as it cooks. Continue cooking until sausage is browned and cooked through, about 5 minutes. Add the chicken stock, poultry seasoning, and parsley, and cook, scraping up any bits stuck to the bottom of the pan.
Add the apple cider, and then stir in the cornbread stuffing making sure it all gets coated well with the broth and the vegetables. Spread the stuffing into a buttered baking dish and dot the top of the stuffing with about 2-3 tablespoons of butter.
Cover with foil and bake the stuffing in the center of the oven for about 30 minutes then uncovered for about 15 minutes, until it is heated through and the top is lightly browned. Let the stuffing stand for 10 minutes before serving.

Tips
-Add in’s like a cup of dried cranberries, a chopped green apple, cooked chopped chestnuts or sliced mushrooms go extremely well with this stuffing so be creative and make it your own.
-Stuffing can also be stuffed into the bird before roasting but let it cool for about 15-20 minutes before stuffing it into the bird. Then simply fill the cavity loosely with the stuffing and spread any extra around the outside of the cavity.
-The stuffing can be made a day ahead but not baked. Simply refrigerate it overnight but be sure to bring it to room temperature before stuffing the turkey or baking it in a baking dish.
-If you want a denser stuffing you can fold in 2 beaten eggs after you remove the mixture from the stove.
-IMPORTANT: If your stuffing is too dry, you can add a little more liquid. If your stuffing seems too wet, you can add more cornbread stuffing.

Posted: Wednesday, September 23, 2015

Christmas Honey Baked Ham with Pineapple — A Retro Recipe

Christmas Honey Baked Ham with Pineapple — A Retro Recipe

A honey baked ham with pineapple and brown sugar glaze is the perfect easy dish to make for holiday entertaining. This Christmas recipe reminds me so much of being a kid and smelling ham cooking in the oven while I played with my toys that Santa brought me.

My mom would always make this type of ham for the holidays, and it is as good today as it was back then. It’s such a special treat because when else do you ever think to make a ham?

I had an early Christmas dinner this past weekend with some family and friends and everyone went crazy over the ham. It’s simple to make and it looks so beautiful with the golden pineapple slices on top.
I guarantee that if you make this ham it will be a hit for your holiday dinner and everyone will want to know how you did it. Just tell them that you made it with love, and a little help from your friend Sugar.

Have a Merry Christmas and God Bless!

Ingredients

Fully cooked bone in smoked ham (any weight)
1 cup ginger ale
2 cups brown sugar
1 cups of honey
12 whole cloves (optional)
12 maraschino cherries
1 (20 oz) can of sliced pineapple in pineapple juice, reserve juice

Preheat oven to 325°F.

In a small sauce pan over medium high heat add the juice from the can of sliced pineapple, brown sugar, honey, and ginger ale. Cook over medium high heat until sauce thickens slightly, around 5 -10 minutes.
Place ham in a baking pan. Score top of ham and cover with heavy-duty foil. Bake for about 30 minutes. Remove ham and baste with glaze. Cover and bake again, basting every 30 minutes. Your ham will need to cook about 10 minutes per pound so be sure to figure on the proper cooking time for the size of the ham you make.
The last 30 minutes of cooking time remove ham from oven. Place the pineapple slices all over the top of the ham and in the middle of the slice secure a cherry with a tooth pick. If using the clove stick one into each cherry. Baste again and bake uncovered for 30-45 minutes so that the ham and the pineapple’s turn a nice golden color.

Get more at http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

Christmas Cocktails – White Chocolate Peppermint Martinis

Like cocktails and parties during the Christmas and holidays season?How about a peppermint martini at your party? Great for New Year’s Eve too!

The holidays are a great time to get creative for parties and get-togethers. I love serving these pretty peppermint drinks before or after dinner. It combines the smooth taste of white chocolate with the spicy taste of the peppermint, making it the perfect holiday cocktail.

2 oz vanilla vodka
1/2 to 1 oz peppermint Schnapps
2 oz white chocolate liqueur
2 peppermint candies crushed
3 tablespoons marshmallow sundae topping

Coat the rim of a martini glass with some marshmallow topping and crushed peppermint candies. Drizzle some marshmallow on the inside of the glass and place in the freezer.

In a shaker with ice, add the vodka, peppermint schnapps, and the white chocolate liqueur. Shake for a minute. Remove glass from freezer. Pour mix from shaker into glass and sprinkle with crushed peppermint.

Several glasses can be made ahead of time and the recipe can be doubled or tripled and mixed in a pitcher to serve to a crowd.

If you don’t have a measuring cup that measures ounces you can use a tablespoon.
2 tablespoons = 1 oz

If you like this recipe, please share it with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

Posted: Wednesday, September 23, 2015

Delicious Homemade Italian Marinara Sauce – Red Sauce Recipe

http://cookingwithsugar.com
A simple Marinara sauce is a staple in Italian cooking. It’s easy to make, freezes well, and can be used in so many recipes. It’s perfect over pasta or to make pizza, Parmesan dishes and most tomato based Italian recipes.
There is no reason to buy store bought when you can make a big pot of sauce and use some and freeze the rest. I like to freeze small and large containers so I have different sizes to use no matter what I’m making.

Sugar’s Marinara Sauce

3-4 tablespoons olive oil
4 -28 oz cans crushed tomatoes or whole plum tomatoes in sauce
6-8 cloves of garlic, chopped
1/2 of a medium size onion, chopped or 1 whole small onion, chopped
1/3 cup fresh basil, torn or cut into long strips
2 bay leaves
1 can of water
Salt and fresh ground black pepper
Pinch of sugar (optional)

Directions:

Heat olive oil in large pot. Add onions and garlic and a good sprinkle of salt and pepper. Cook over medium high heat for about 5 minutes until onions are transparent but making sure the onions and garlic don’t burn.
Add the crushed tomatoes along with a can of water and the fresh basil. If you are using the whole tomatoes, blend them in the bender or use an immersion blender to chop them right in the pot. You can also do what I do and give them a good squeeze with your hands.

Allow sauce to simmer uncovered over medium high heat for about 30 -45 minutes until thickened. Be sure the sauce is simmering but not boiling and give it a good stir now and then so it doesn’t stick or burn on the bottom.
Once sauce is done remove it from the heat, taste to see if it needs any more salt and pepper.

Tips:
If using the whole tomatoes the best ones to buy are the San Marzano plum tomatoes. They come whole so you will need to crush them before using. You can put them in the blender or just give them a good squeeze with your hands and crush them.

A pinch of red pepper flakes adds a nice spice to the sauce.

Posted: Wednesday, September 23, 2015

Skinny Chicken Vegetable Soup – a Recipe for Weight Loss and Fitness

😉

Get my fitness plan at http://bodysite.com/Publish/coachConnect.php?ccid=29085

Skinny Chicken Vegetable Soup Recipe

1 1/2 pounds raw boneless skinless chicken thighs cut into cubes
2 tablespoons olive oil
1 large onions, chopped
2 cloves of chopped garlic
1 leek, cleaned and sliced
3 stalks celery chopped
3 large carrots, peeled and cut into coins
1 turnip, peeled and chopped
2 parsnip, peeled and chopped
1 butternut squash, peeled, seeded and chopped, (optional)
2 (32oz) containers chicken broth
3 tablespoons each chopped fresh parsley and dill
1/2 pound of cooked pasta, or two cups of cooked rice
Salt, and pepper

Directions:

Heat oil in a large soup pot over medium heat. Add onion, garlic and leeks and sauté for about 2-3 minutes, making sure to stir so the vegetables don’t burn, add the remainder of the vegetables, season with salt and pepper and continue to sauté for another 2-3 minutes.
Add the raw chicken to the pot, season once more with salt and pepper and cook for another 2-3 minutes. Add the chicken stock, parsley and dill; allow soup to come to a boil. Once pot is boiling turn down to a low simmer and allow soup to cook for 1-2 hours or until the chicken and vegetables are tender.
If there is a lot of oil at the top of the soup just skim it off with a soup ladle and discard.

If adding pasta cook about ½ pound of pasta in separate pot of heavily salted water only till pasta is al dente’. The pasta will cook and expand more when added to the soup so don’t over cook pasta and don’t rinse the pasta. You can add the cooked pasta to the soup after it is cooked and off the heat.

I also like to serve the soup with a sprinkle of Parmesan cheese.

For variety I add different vegetables like tomatoes, escarole, cabbage, even beans.

A basic chicken soup is great for the body and the soul. My aunt would add a lemon to the soup when I was sick so if you even get a cold be sure to put the juice of one or two lemons and extra garlic. She told me these act as a natural antibiotic to help fight infection.
If you need more liquid, add water and bullion or just extra chicken broth.

The soup will freeze well so be sure to make enough to freeze for the following week. Just thaw frozen soup in fridge and heat in pot or individual bowls in the microwave. This recipe will make at least 12 servings.

Posted: Wednesday, September 23, 2015

New Year’s Eve Resolutions, Bloopers and Recipes for an Amazing New Year

New Year’s Eve is a great time to celebrate the past and look forward to the future. Resolutions for success are a dime a dozen but I want to cast a vision for how food and cooking can help you live the life you want in the New Year.

Posted: Wednesday, September 23, 2015

South Beach Food and Wine Festival 2012

Coverage of the 2012 South Beach Wine and Food Festival with Emeril Lagasse and Guy Fieri. Hosted on the beach at the Delano Hotel on Collins and 17th in South Beach Miami.

Here is a great recipe for the Belvedere Lemon Raspberry Caprioska that I made in the video.

Ingredients:

1/2 of a large lemon cut into 4 wedges

4 fresh raspberries (frozen can be used but must be thawed first)

1 oz simple syrup

2 oz sweet tea Belvedere Ice Tea Vodka

Muddle the raspberries and lemons in a shaker with thesimple syrup. Add vodka and ice. Shake well and pour into glass and serve.

Simple syrup can be purchased in the store or simply made by heating equal parts sugar and water in a saucepan over medium high heat until sugar is completely dissolved.

Syrup needs to be cooled completely before using.

Syrup can be made ahead of time and stored in a sealedcontainer in the refrigerator.

Posted: Wednesday, September 23, 2015

How to Make Italian Chicken Parmigiana / Parmesan Recipe

http://cookingwithsugar.com

Italian Chicken Parmigiana / Parmesan Recipe

Serves 6-8

4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
2 large eggs
1/4 cup milk
2 cups Italian seasoned bread crumbs
3/4 cup vegetable oil
2 cups Sugar’s Marinara Sauce (See Recipe here)
1/4 cup freshly grated Parmesan cheese
1 cup shredded mozzarella (you can use more if you like to)
Chopped fresh basil or parsley as a garnish

Preheat oven to 350°F

In a bowl, beat the eggs with the milk. Spread the bread crumbs in a separate bowl. Season the chicken all over with salt and pepper. Dip the chicken in the egg mixture and then in the bread crumbs. Set aside on a spate plate and repeat until all the cutlets are coated.
In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden brown, about 5-7 minutes. Drain the chicken on paper towels, and then transfer to a rimmed baking sheet or pan.
Add some sauce to the bottom of the pan then add the chicken breasts in a single layer, top with some more marinara sauce, sprinkle with parmesan cheese, cover with aluminum foil and bake for about 30 minutes. Remove from oven, top with shredded mozzarella, put back in the oven uncovered until cheese is melted and bubbling.
Remove from oven, sprinkle parsley or basil and serve.

Posted: Wednesday, September 23, 2015

Valentine’s Day Romantic Dinner for Two – Ribeye Steaks with Sherry Cream Sauce

http://cookingwithsugar.com

Posted: Wednesday, September 23, 2015

How to Make Delicious Chocolate Ganache – Recipe for Frosting, Icing, Drizzling, Glaze

http://cookingwithsugar.com

Chocolate Ganache

1 cup heavy cream
8 ounces semi sweet chocolate, chopped
1 teaspoon vanilla extract or any flavor you desire (optional)
1 tablespoon corn syrup for extra sweetness (optional)

Directions
Add heavy cream to a microwave safe bowl and heat on high for 1-2 minutes until cream is hot. Add the chopped chocolate to a separate bowl. Pour hot milk over chocolate add flavoring and corn syrup if you like and let it sit for a minute or two so the chocolate begins to melt. Stir continuously until chocolate turns to a smooth cream.

Store leftovers covered in the refrigerator. To reuse heat in the microwave for 30-second intervals until chocolate is smooth and creamy.

Posted: Wednesday, September 23, 2015