Recipe of the Week! Chocolate Covered Brownie Bites

This recipe could not get any easier... It looks a little complicated, but as with any recipe worth making... Ya gotta just try it!

Ingredients

• 1 (19.5 oz.) package Pillsbury® Classic Brownie Mix
• 1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk
• 8 ounces semi-sweet baking chocolate
• 1 teaspoon vanilla extract
• 1 tablespoon butter or margarine
• 1/2 cup whipping cream (optional)

Directions

PREHEAT oven to 350°F. Prepare and bake brownie mix as package directs. While warm, cut the cooked brownie into pieces and roll into balls. Let cool. (A great 'hands on' project for the kiddos!!)

IN heavy saucepan or double broiler, over low heat, melt chocolate with EAGLE BRAND®. Add vanilla and butter; mix well.

DIP brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off.

THEN top it off (the brownie ball) with chopped nuts, decorative icing, candy sprinkles, white chocolate or confectioners' glitter.

Yum.

Recipe of the Week! Beer Cheese Bread

Basic Beer - Cheese Bread

While the convenience of those pre-packaged 'Beer Bread' Mixes are definitely available... They just don't compare with something made from scratch in your own kitchen! Serve with your favorite soups and chili's or mop up those lovely juices from a hearty stew...

This recipe is courtesy of Cooking Light Magazine, November 2008

Yield

16 servings (serving size: 1 slice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 13.5 ounces all-purpose flour (about 3 cups)
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 (12-ounce) bottle lager-style beer (such as Budweiser)
• Cooking spray
• 2 tablespoons melted butter, divided

Preparation

1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Variation :

Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)

Recipe of the Week!

4 - Cheese Macaroni Bake

A classic variation of "Mac 'n' Cheese" which is definitely worth the extra time it takes to prepare. A little crunch on top and hot and bubbly from the oven... Yum.

• 1/3 cup Flour
• 2 2/3 cup Milk
• 3/4 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra sharp Cheddar cheese
• 3 oz Velveeta
• 6 cups cooked macaroni
• 1/4 tsp. salt
• 1/3 cup crushed Melba toasts (found in the bread aisle)
• 1 Tbsp Butter

Preheat oven to 375 degrees.
Place flour and milk in a medium sauce pan over medium heat; stir until thick.
Add cheese and salt. Stir until melted.
Spoon mixture into 2 quart casserole dish. Add noodles. Stir until well blended.
Mix crushed toasts and butter and sprinkle on top of mixture. Bake 30 minutes or until bubbly.

Valentine's Day Treats

FYI!! Don't forget to order your Valentine a little something sweet!! Valentine's Day is NEXT Saturday... Get a sitter, pour some wine and enjoy your own slice of sweetness. Many ideas available... Chocolate cakes, Red Velvet, white with Raspberry filling.... Oh, YUM. Call today : 218.346.2552

Recipe of the Week!

Steak Salad with Creamy Ranch Dressing

Ingredients

• Steak:
• 1/2 teaspoon garlic powder
• 1/2 teaspoon brown sugar
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick)
• Cooking spray
• 
  Salad:
• 4 (1-ounce) slices sourdough bread
• 1 garlic clove, halved
• 2 cups grape tomatoes
• 1 cup halved and sliced cucumber
• 1 cup sliced red onion
• 1 (16-ounce) bag classic iceberg salad mix (such as Dole's)
• 1/2 cup fat-free ranch dressing

Preparation

Heat a nonstick grill pan over medium-high heat.

Preheat broiler.

To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.

2008 Weddings...

ATTENTION BRIDES :

If you purchased your wedding goodies from Country Catering & Cakes and would like to share your cake images (after all... it's hard for us to get a picture of the completed cake when often times the flowers or decorations come after we've set the cake up...) please email amanda
@ amanda@studio60photographicart.com and we'll post your images...

In return for the favour, we'll supply you with a $5 coupon off your next purchase!! How easy is that???
~ sorry, if your image is currently on the website, you are not eligible... images will be chosen at random...

Recipe of the Week!

Champion Chicken Parmesan
~ courtesy of Cooking Light Magazine

Notes from the Peanut Gallery : This is a super simple recipe that I suggest to anyone. Easy enough for a weeknight but 'nice' enough to impress company! I personally have tried the recipe with the {included} sauce recipe, and with my own home made spaghetti sauce and, of course, home made is always better. It also fairs well with your favorite store brand if you're in a pinch.

Try Asiago or provolone cheese in place of the mozzarella.

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Ingredients

• Tomato sauce:
• 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
• 1 cup boiling water
• 1 teaspoon olive oil
• 2 cups chopped red bell pepper
• 1 cup chopped onion
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 
  Chicken:
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 large egg white, lightly beaten
• 1 tablespoon olive oil
• Cooking spray
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation

To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Bridal Show 2009

Thank you to all the brides who visited the Country Catering & Cakes booth at Thumper Pond on Sunday.... It was great talking to all of you!

Cupcakes are ALL the rage!!
No muss, no fuss, no extra plates and certainly easier to eat!

A little note about this look :You can use as many tiers as you would need to create your floating cake holders... How about a WHOLE table with different tiers of these delicious little confections? Imagine different flavors, but all with the same 'look'. This doesn't have to be a serious investment either because you can pick up some AWESOME fabric for really cheap, like $1-2 / yard. As seen here is 4 yards of fabric. Less than $10!! Some flowers and there you go! Instant perfection.

Bridal Show 2009

Just a reminder that Country Catering & Cakes will be at the Bridal Show at Thumper Pond Golf Course on Sunday, January 25th.  Come and try some samples!  Sure to please the eye AND your sweet tooth.  Lots of awesome vendors and some really great prizes.  Be there.

Recipe of the Week!

Whomever said, "Man cannot live on bread alone," .....was wrong. Bread in any of it's forms is a wondrous thing. While making bread could be rated as 'advanced amateur;' the results include a gloriously smelling home, some loaves to freeze for a later time, and hopefully the praise of your entire family for having something so delicious to enjoy with any meal.

MOM'S BREAD

4 cups warm water
3 packages yeast
3 teaspoons salt
1 cup sugar
1/2 cup canola oil
12 cups flour

Dissolve yeast, salt and sugar in water; add oil. Mix in flour.

Knead, put in bowl and let rise about 30 - 45 minutes, or double in size. Punch down and make into rolls or loaves, and let rise again.

Bake 350 -375 degrees for 15 to 20 minutes.

Yield: 3 dozen rolls or 6 loaves.

01.17.09

Congratulations to the new Mr & Mrs Nicole & Curtis Seifert who were married today....  Thank you for choosing Country Catering & Cakes for your Sweetest Needs!!

Recipe of the Week!

One-Pan Whiskey Flavored Pork Chops

OK ~ I'll admit, I'm sometimes a pack rat!! But when it comes to magazines and great articles, I just can't throw 'em out! This recipe is from WAY BACK in January 2001... Yes, I still have that magazine! But you can find it on www.cookinglight.com also... Yum Yum.
This recipe is very easily doubled, but the pan was full. :) Don't worry about your nonstick skillet either as the low baking temp won't harm it... Serve it up with some home made mashed 'tatoes and this is definitely a top 10 on my comfort food list!

Yield

4 servings (serving size: 1 pork chop and about 1/3 cup sauce)

Ingredients

• 2/3 cup fat-free sour cream
• 1/2 cup water
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried rubbed sage
• 1/4 teaspoon black pepper
• 4 (6-ounce) bone-in center-cut pork chops, trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup whiskey

Preparation

Preheat oven to 300°.

Combine the first 6 ingredients in a small bowl.

Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.

Roses are red...

Roses are Red..
Diamonds are Clear!
Valentine's Day
Is sure drawing near!!

Don't you think it's time you called Paulette to schedule that romantic dinner??
How about some sweets for your sweet?

Simplicity is Key

Here is a delightful cake made beautiful by its simplicity.  A touch of ribbon and a few scattered flowers coordinate the red and white colors of the day.

3 Cheers for 3 Tiers!

A beautifully simple 3-tiered cake.  The basis of a lot of cakes is a simple tier system, however, it changes dramatically when you add your own personal touches such as flowers, cake tops, ribbons, etc.  Make the cake even more versatile by having each layer be a different flavor.  Don't you love that custom wire cake topper?  

I couldn't resist showing the beautiful bride and her groom 'enjoying' their cake!!

Recipe of the Week!

Comfort Food Categories.... Who can resist a warm piece of this lovely not quite desert with a cup of hot coffee? We sure couldn't!

Apple Streusel Coffee Cake

Combine:
2 - 1/4 Cups Flour
3/4 Cup Granulated Sugar
3/4 Cup Butter

Mix together until crumbly and set aside 1/2 cup.

To the remainder add:

1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda

In a separate small bowl, combine:

1 egg, beaten
3/4 Cup Buttermilk*

Add to dry ingredients. Stir until just moistened.
Spread 2/3 of batter in bottom and up sides of a greased 9" Spring Form Pan. Combine 1 - 20 oz can of Apple Pie Filling and 1/2 teaspoon grated lemon peel and 1/3 cup raisins (opt). Spoon over batter. Using the remaining batter, drop by teaspoonfuls over filling. Sprinkle with reserved crumb mixture.

Bake 350 degrees for approximately 1 hour.
6-8 servings.

TIP*If buttermilk is not directly available, you can use 1 tablespoon of lemon juice or white vinegar in 1 cup of milk, which you stir and let stand for 5 minutes.

Don't be SQUARE!

AAAAhhhhhhhhh.... simply simple again. It's so easy to match the colors of your cake to your wedding... Ribbon. Check! Frosting. Check! EASY!

Anyway. A super cool way to add a little flair is to use the shawls from your bridesmaids (if you don't need them, of course) and pool it under the cakes to pull it all together!

Wedding cake stats to come soon: Flavors, Number of Servings, etc.

Recipe of the Week!

Hearty, Heart Warming, Comfort Food at it's Finest......
BEEF STEW

In your favorite slow cooker, so as to eliminate the need to slave over a hot stove and to have a meal piping hot and ready for when you come home from work.... This hits the spot.

1 lb Carrots, cubed
1 stalk of Celery, chopped
1 pound Potatoes, cubed
1 medium Onion, chopped
2 pounds of Beef, cubed**
1 pint of Salsa (16oz)
1 pint of Spaghetti Sauce (16oz)
1 cup Water
2 Tablespoons Seasoning Salt
Pepper to Taste

Place items in Slow Cooker, give a stir and then LET IT BE! Every time you open the lid to your slow cooker you lose a large quantity of heat. Be patient. 6-8 hours on HIGH / 8-11 hours on LOW.

Serve with your favorite crusty bread to soak up all the juices.

**The cut of Beef you choose depends on your budget, but anything that can be cubed up will work. Grocery stores sell packages of "Stew Meat" but it is considerably more expensive than picking up your own knife and doing it! Ask your butcher for assistance.

Birthday Cakes!

How fun would it be to get this cake for your birthday?  

Recipe of the Week!

Suga' Cookies....  MMMMMmmmmmmmmmm, can't you just taste them melting on your tongue?  

1 Cup Sugar

1/2 Cup Shortening

1/2 Cup Sour Milk

2 1/2 Cups Flour (give or take 3/4 cup more if too sticky to roll out)

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Vanilla

1 egg

Pinch of Salt

Mix well in order given.

Roll out dough using ample flour if needed.  

Use your favorite cookie cutters, well floured.

Bake in a preheated 350 degree oven for 8-10 minutes or until the edges are only slightly browned.

Frost with your favorite icing.

Recipe is easily doubled.  Quantity made is unreliable because of the size of cookie cutters used.