Wednesday, August 31, 2011

Red Velvet Milkshake

This is the recipe that got me into the top 10 finalists in the Below Zero Hero contest. (I bet you could see this post coming :P )  You can use a cupcake or a cake slice from the bakery to prepare the milkshake. We tested out the milkshakes at home and inhaled them. You can vote for the Red Velvet Milkshake at through September 1.

Makes 3 servings


  • Milk:  
  • 1 cup of milk
Ice Cream:
  • 15 scoops vanilla
  • 1 red velvet cupcake from the bakery


  • 2oz. cream cheese, softened
  • 3 Tbsp powdered sugar
  • 1 Tbsp 2% milk
  • 1/8 tsp vanilla extract


Place 8 scoops of vanilla ice cream in the blender. Crumble the red velvet cupcake over the ice cream. Place the remaining 7 scoops of vanilla ice cream on top of the crumbled cupcake. Pour the milk over the mixture and blend until smooth.

In a medium bowl, combine the softened cream cheese, powdered sugar, milk and vanilla. Mix well. Set aside for topping the milkshake.

Divide the Red Velvet Milkshake among 3 glasses. Drizzle the glaze evenly on top of the milkshakes. INHALE before someone tries to drink your shake!

Tuesday, August 23, 2011

S-A-S-S-Y Brat Burger

I just submitted this recipe to the Johnsonville Bratwurst Burger contest. It turned out to be tasty enough to share. I bought the Brat Burgers ($8 for 6) and Southwest Spicy Mustard-Great Value Brand ($1.50) at WalMart. You can even get 6 bolillo rolls for less than $2 in the WM Bakery. Double or triple the quantities as needed. If you go to this link, I'd appreciate your vote:

S-A-S-S-Y Brat Burger

Cook Time: 20 minutes

2 Johnsonville Bratwurst Patties
1 large onion, peeled and sliced
1 medium poblano pepper, seeded and sliced
2 teaspoons olive oil
1/8 teaspoon salt
4 tablespoons Southwest Spicy Mustard or comparable Sweet/Hot Mustard
 2 bolillo rolls, wheat or white

Steps: Place onion, poblano pepper, olive oil and salt in a medium skillet. Cook over a medium heat, stirring occasionally for 15-17 minutes. While the onion/pepper mixture is cooking, grill/cook the bratwurst patties according to package directions. Slice the bolillo rolls horizontally. Top each bratwurst patty with 2 tablespoons Southwest Spicy Mustard and evenly divide the onion/pepper mixture.

Tuesday, August 16, 2011

Clahan's Jersey Beef - Best Steak Recipe EVER

In 2000, there was a show on Food Network called Calling All Cooks. The man, Mr. Clahan, and his wife didn't have any children and passed this recipe on as their legacy. It's been one of my family's favorites for over decade. I serve it as dinner and also as an appetizer. I did reduce the amount of sauce from the original recipe, but you can double it, if you want more. This recipe has never failed to draw raves!

Clahan's Jersey Beef - Best Steak Recipe EVER


2 1/2 lbs top sirloin steak, 1 and 1/2 inches thick
2 tablespoons yellow mustard
1 tablespoon minced garlic clove
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper, fine grind
1 loaf white bread, toasted

1 stick butter
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
3 tablespoons red wine
1/8 teaspoon salt and pepper

Trim off all fat from the outside of the steak.

Mix the mustard, garlic, Worcestershire and pepper in a small bowl. Spread the marinade all over the steak. Marinate at room temperature for 1-2 hours, but do not marinate for more than 2 hours. Preheat the grill. Cook 10-12 minutes per side for medium. Let meat rest before slicing across grain in 1/4 inch slices (I use an electric knife.) In a small saucepan, combine the sauce ingredients. Cook over a medium heat for 5 minutes. Cut the toast into thirds. Place a slice of the sirloin on top of the toast section. Drizzle with the sauce.

Tuesday, August 9, 2011

Homemade Microwave Peanut Brittle

I have had this recipe for so long, I kind of forgot about it. It came from the Atlanta Journal Constitution newspaper originally. The recipe is SO old that it probably used a 700 Watt microwave. Most of the current microwaves are 1000 Watt, so you might want to reduce the cook time by a third.

Homemade Microwave Peanut Brittle

1/2 cup white corn syrup
1 cup sugar
1 cup peanuts or pecan halves
1 and 1/2 teaspoons butter
1 teaspoon baking soda

As prepared in a 700 Watt microwave oven. 

Butter a 9x13 inch pan and set aside for later use. Using a 1 and ½ or 2 quart microwave-safe, glass casserole dish, combine the sugar and corn syrup.  Cook on 100% power for 4 minutes.  Remove the mixture and stir. Cook an additional 4 minutes at 100% until mixture is a light brown.  Add the butter and vanilla and blend well.  Cook at 100% for 1-2 minutes. Syrup will be “lava hot”. Add the baking soda and stir. The syrup will become foamy. Gently fold in the peanuts or pecan halves.  Pour the brittle mixture in the prepared pan while it’s hot. Allow the brittle to cool for 1 hour.  When the brittle is cooled, break it into pieces and store in an air-tight container. Makes 1 pound of brittle.

Thursday, August 4, 2011

Leftover Meat?? Make TAMALES

I didn't make my own tamales for years. I heard they were hard to make. When I finally broke down and made them, it was w-a-y easier than I expected. It is one of my favorite ways to use leftover rotisserie chicken, pork, pot roast, etc. I don't buy those corn husks you have to soak; I just use parchment paper cut into roughly 10" x 10" squares. I'll include my inexpensive idea for a steamer at the end of the recipe. I recommend buying a large can of Las Palmas Green Enchilada Sauce (medium) for a nice sauce on top.

Leftover Meat?? Make TAMALES

3 cups masa  (instant yellow corn masa flour)
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 cups chicken stock
1 cup vegetable shortening
2 teaspoons smoked paprika

Scoop 3 tablespoons of the dough into the parchment paper.  Press it into a rectangle shape.  Put some meat (1-2 ounces) down the middle of the rectangle. Fold one end over to the middle.  Fold over the remaining end to cover any exposed meat. Wrap the parchment paper around the tamale "burrito style"-like a gift. The recipe makes 12-14 large tamales. Place the tamales in a covered steamer and simmer for 40 minutes.  Recipe halves well.

Steamer Hint:  Take a very large pot (spaghetti size) and place a collapsible, metal steamer in the large pot.  Pour 1-2 inches of water in the pot. Layer the tamales evenly on their sides, so they all fit in the pot and stay balanced. Cover and simmer for 40 minutes. Be sure to check on the water level occasionally.