Gifts Etc. Entertaining and Recipe Blog!

Ground Hog or Pierre Shadeaux

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 02 Feb 2010 02:41:00 +0000

Tomorrow is Ground Hog Day. Here in New Iberia, Louisiana it is Pierre Shadeaux Day. The ground hog has a southern “cousin”, the corypu (commonly known as a neuter rat). Just has in Penn here locals will gather in the early hours of to day to see if Pierre Shadeux sees his shadow. Who knows if either will see their shadow or not but with a colder than normal winter I am hoping that they predict spring is on its way to an early beginning. Especially with Mardi Gras two weeks from tomorrow. Parades will be so much nicer to attend not in the rain and temps in the high 30s.

Keep www.giftsetc.com in mind for those last minute Mardi Gras gifts. Our lapel wins are really great favors for guest of all ages. Check out our site for the details, on out fleur de lis jewerly.

Lemon Surprise Cake

noreply@blogger.com (giftsetc entertaining & recipe blog) — Thu, 15 Jan 2009 03:07:00 +0000

Cake
1 18 oz yellow cake mix
1 3 oz box lemon gelatin (like Jello)
1 1/3 cup of water
2 eggs

Glaze
1 1/2 cup powdered sugar
1 teaspoon lemon extract
2 tablespoon water

In a large bowl mix cake mix, lemon gelatin, water, and eggs -- blend until moistened. Scarpe bowl occasionally while mixing. Beat 4 minutes at medium speed. Bake in one greased and lightly floured 13" x 9" oblong cake pan for about 35 to 40 minutes at 350 degrees.

To glaze use 1 1/2 cups powdered sugar, 1 teaspoon lemon extract, and two tablespoons of water, put in small sauce pan and bring to a boil stirring continously. With the tines of a folk poke holes about 1/2 inch deep into top of cake when done. Gently pour glaze evenly over cake.

After Holiday Cooking

noreply@blogger.com (giftsetc entertaining & recipe blog) — Thu, 15 Jan 2009 02:51:00 +0000

For several weeks during the holiday season our family focused on the two C's as my grandmother would put it - Cooking and Company. For her the two went together. It is a tradition that continues with my family. My mother and I had several conversations about what we were going to cook, where was that recipe, the eventual outcome of the dish and who we would be serving it to or bringing it to as a gift. We both just love to bake during the holidays and enjoy sharing the results with family and friends. It seems after all the business of the seasons and eating way too much it took a few days to get in the cooking blog mode. I guess it may be because I am not a New Year dieter just a New Year leftover eater.

So here I go with my first rec of 2009. I was looking for something sweet as I must be having withdrawal of all the desserts, cookies and candies of the recent holiday season. I found the following recipe while looking in one of my Mom's (grandmother's) recipe folders. I hope you enjoy.

Happy reading and cooking and do not be affraid to make it your own dish!
Sincerely,
Marilynn

Holiday Cooking

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 23 Dec 2008 18:23:00 +0000

I sincerely hope that you have had time to enjoy Holiday Cooking. Our family has a long tradition of baking and candy making for the holidays. Each family member has a favorite dish and we are so blessed that my Mother always tries to have at least one favorite for everyone to enjoy during the holidays. This year I have shared several of our favorites with you. I so look forward to additional postings in the coming year with recipes and entertaining tips.

Wishing you and yours a Happy Holiday Season - Merry Christmas and Happy Hanukkah!
Sincerely,
Marilynn
www.giftsetc.com

Holiday Brown Sugar Cookies

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 16 Dec 2008 02:36:00 +0000

2 cups butter or margarine
1 1/2 cups brown sugar firmly packed
1 1/2 teaspoon of vanilla
4 cups flour
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped pecans

Reserve 1/4 cup of brown sugar. Using an electric mixture combine butter and 1 1/4 cups brown sugar until fluffy. Add in vanilla, mix well.

Swift together flour and salt. Slowly add dry ingredients to creamed mixture, mixing well. Hint add about 1 cup of dry ingredients at the time. Refrigerate for about 2 hours. After dough has chilled. Shape dough into logs about 1 1/2 inch in diameter.

Place in zip lock bag pecans, flaked coconut,and the 1/4 cup of brown sugar - mix ingredients well by shaking. On wax paper pour out pecans and coconut mixture. Roll logs into mixture coating the edge of the dough.

Cut dough into slices about 1/4" thick. Place on parchment lined baking sheets. Bake at 350 degrees for about 8 to 10 minutes or until golden brown. Remove from cookie sheet and cool on wire racks.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Holiday Oatmeal Cookies

noreply@blogger.com (giftsetc entertaining & recipe blog) — Sat, 13 Dec 2008 04:53:00 +0000

January is Oatmeal Month. I will be posting additional recipes featuring Oatmeal as an ingredient. I just could not wait to post this one. In our family we have a long tradition of making cookies and candies as part of our holiday celebration. Many of these recipes have "special" ingredients and this recipe features ingredients slightly different than the traditional oatmeal cookie.

Holiday Oatmeal Cookies

1 cup shortening
1 cup brown sugar (light firmly packed)
1 cup sugar
3 eggs
1 1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
3/4 cup pecans
1 cup dates – chopped (can be sugar coated – must be pitted dates)
1 cup flaked coconut

Combine shortening, brown sugar and white sugar with electric mixer. Add vanilla and eggs, mix well. Sift flour, baking powder, salt, baking soda together. Add to sugar, egg, shortening mixture. Mix by hand into bowl of all other combined ingredients oats, pecans, dates and coconut.

Preheat oven to 375 degrees. Drop by teaspoonfuls dough onto GREASED cookie sheets placing dough about 2" apart. Bake for about 8 to 10 minutes or until lightly browned. Remove from cookie sheets and cool on racks. Makes about 6 dozen cookies.

Note: Do not use canned coconut; use the flake coconut from the bag. The cookie count will depend on the size of the spoonfuls you drop on the cookie sheet. You can also flatten the top of the cookie with a plastic glass dipped in sugar.

These make wonderful cookies for Santa and are perfect when served on one of our square monogramed plates which can be personalized. I like the red and green colors for the holidays. The red is my favorite since it can be used for other holidays such as Valentines and the 4th of July. When I was a child Santa always like a big plate of cookies; we suggest the 10" plate.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Sugar Cookies

noreply@blogger.com (giftsetc entertaining & recipe blog) — Wed, 10 Dec 2008 03:14:00 +0000

1 cup butter or margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Cream butter and sugar with a electric mixer until fluffy. Add eggs separately mixing well. Add vanilla and almond extract.

Sift flour, baking powder, baking soda, and salt together. Add dry ingredients to creamed mixture mixing well with the mixer at a low speed.

Chill dough for about 30 minutes.

Roll dough on a lightly floured surface. Dough should be 1/4" think when rolled out. Cut with floured cookie cutters. Place on greased cookie sheet about 2 inches apart.

Bake at 350 degrees for about 10 to 12 minutes or until lightly golden brown. Remove from baking sheets; cool on wire racks. Makes about 6 dozen 2" cookies.

Note: Most sugar cookie recipes to not have almond extract as an ingredient. I know this is not "traditional". My Aunt Marilynn loved almonds and almond favoring so my family started adding almond or extract to a variety of dessert recipes when cooking for her. I learned from experience always use less almond than vanilla.

When in a rush you can make a log about 2" in diameter with the dough and then and simply cut the dough into piece about 1/4" of an inch thick.

Cookie dough can be decorated with sugar colored with food coloring or nuts. I have used sliced almonds and pecans in the past. If time permits you can always decorate with frosting.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Jane's Fruit Cake

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 09 Dec 2008 02:33:00 +0000

Recipe ingredients are divided into three segments with special instructions for each.

1 lb candid pineapple
1 lb candid red and green cherries
1 lb white raisins
3/4 lb. chopped pitted dates
1 lb pecans
1 cup flour
***** Chop all fruits and nuts. Use the cup of flour to flour all fruit and nuts. (This is to keep them from sticking together.)

2 cups of flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
***** Mix by sifting these ingredients together.

1 cup brown sugar (packed)
1 cup shortening
1 cup dark corn syrup
1/2 cup milk
4 eggs
1 teaspoon vanilla
***** Cream sugar and shortening. Add ingredients from section two of the list (dry ingredients), corn syrup, and milk alternating. Add unbeaten eggs one at a time. Add vanilla. Mix Well.

Fold into sugar, syrup, shortening mixture fruit and nuts. Use a large spoon to mix this, do not use a mixer. This recipe makes about 5 pounds of fruit cake. Cook at 275degrees until done (approximately 1 1/2 hours but this depends on the size of the pans used). Cake pans should be greased well and lined (bottom) with parchment paper that has been greased well.

Added option with extra fruit. The tops of the fruit cake can be decorated after the cake has cooled. Brush the top of each cooled cake with corn syrup then arrange pieces of candid pineapple and cherries on the top.

Note: I must admit I like fruit cake. This is my grandmother's recipe. She prepared fruit cake each year. She always decorated the top of the cakes with extra fruit. The recipe does not include fruit in the measurements. I normally buy extra and use the extra candid fruit for other recipes. I can remember as a small child picking the extra cherries off the top and always getting in trouble for doing so; it was the same mistake as taking an extra sugar rose off of a birthday cake that was not for you.

Christmas and the Holiday Season are about celebrations and tradition. For my family my grandmother's fruit was a tradition. My mother still bakes fruit cake for our family. I hope you and your family have or can find dishes that are part of your holiday tradition. Cooking is really about sharing and it is so much more than just food!

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

Hot Cheese Dip --- Quick and Super Easy

noreply@blogger.com (giftsetc entertaining & recipe blog) — Fri, 05 Dec 2008 01:59:00 +0000

2 cups (1 bag 8 oz) Shredded Cheese - Extra Sharp Cheddar or Colby
1 cup Mayonnaise
1/2 cup onion finely diced

You can add one of these options to the basic recipe for something different
~ Add 1 tablespoon of diced pimentos - drained
~ Add sliced Jalapenos peppers to taste

Combine all ingredients in a bowl (about 1 1/2 quart size bowl). Stir well with spoon. (I do not recommend using a food processer. Mix this by hand for best results.) Place mixed ingredients in ungresed baking dish. Use about 1 quart size.
Bake at 350 degrees, uncovered for about 15 minutes. Bake until hot and bubbly. Serve with assorted crackers.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

Shrimp Cocktail Sauce

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 02 Dec 2008 00:29:00 +0000

2 cups Catsup
2 cups Chili Sauce
1/4 cup diced onion
1/4 cup chopped celery
1/4 cup chopped bell pepper (green)
3 tablespoon Worcestershire sauce
2 tablespoon horseradish
2 tablespoon white vinegar
2 drops hot sauce
1 teaspoon garlic powder

Put all ingredients into blender, turn on and blend until well mixed.
Refrigerate.

Note: You can increase the about of hot sauce if you prefer a hotter taste.
It is best to prepare about 24 hours in advance of serving and refrigerate.
It is perfect as a make ahead dish to use with boiled shrimp as an appetizer.

I like serving this sauce in a bowl like our 6 1/4" round bowl with the lobster / crawfish pattern on it.

Cranberry Salad

noreply@blogger.com (giftsetc entertaining & recipe blog) — Wed, 26 Nov 2008 18:11:00 +0000

1 pound Cranberries
2 package cherry Jello
2 cups sugar
3 cups of hot water
2 oranges
1/2 cup crushed pineapple
1 cup pecans
1 cup of chopped apples

Grind cranberries and oranges in food processor. Chop pecans and apples in bit size pieces. Add sugar and jello to hot water. Mix in all other ingredients. Pour into 8" x 8" x 2" deep dish. Refrigerate for four to six hours.

Note: This dish can be made in advance. It travels short distances well. Can serve with whipped cream or non dairy whipped topping. You can also use raspberry if you prefer for your Jello favoring. This salad can be placed in individual serving dishes to be refrigated in for really simple and elegant table service. I like to use a piece like our Square Dessert Bowl & Plate. It is available in several patterns and designs including, custom monogram pieces, and the Fleur de lis pattern. This item can be used to serve desset, soup, dips and just about anything. They are dishwasher and microwave safe perfect for our busy life styles.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

Creole Syrup Cake

noreply@blogger.com (giftsetc entertaining & recipe blog) — Mon, 24 Nov 2008 21:48:00 +0000

1/2 cup shortening
1/2 cup sugar
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoon soda
1/2 teaspoon salt
1 cup hot water
1 egg beaten

Sift flour once, then measure and sift again with soda and salt. Cream shortening and sugar, cream together until light and fluffy. Add beaten egg and molasses. Add sifted dry ingredients and hot water, beat until smooth. Pour into greased and floured 9" x 13" pan. Bake at 350 degrees for 25 minutes or until done.

Note: This is a family favorite. We enjoy this dish warm, served shortly after baking. Be careful not to serve too hot. It is especially good served with whip creamed. I like serving this cake on a plate like our fleur de lis, 8".

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

Easy Salsa Dip

noreply@blogger.com (giftsetc entertaining & recipe blog) — Fri, 21 Nov 2008 19:07:00 +0000

Enjoy the flavor of salsa in this very simple dip.

1 cup of mayo
1 cup of sour cream
1 cup of salsa

Mix all three ingredients and chill.
Dip must be refrigerated.
Serve with chips of your choice.

Note: This dip is easy to make. I made it for the first time just by chance. I did not have enough salsa to serve unexpected company one day. I love this dip with corn chips. I normally use thick and chucky salsa because it gives the dip a nice texture. You can garnish with chopped tomatoes around the top edge of your serving dish.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

Creole Shrimp Casserole

noreply@blogger.com (giftsetc entertaining & recipe blog) — Thu, 20 Nov 2008 16:54:00 +0000

2 tablespoons cooking oil*
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 cup chopped onion
1 tablespoon chopped parsley
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 pound of smoked sausage sliced
1 pound peeled shrimp (raw)
1 can tomato sauce (8 oz)
1 cup uncooked rise (DO not use instant rice)
2 cups water

Saute onions, celery, bell pepper, parsley, and sausage for about 15 minutes. Do not let onions and celery turn brown. Saute until onion is clear. Add salt, cayenne pepper, garlic powder and tomato sauce. Cook for 20 minutes on medium heat. Remove from fire, add uncooked rice, water, and raw shrimp. Stir well and pour into a 2 quart casserole dish, cover and bake at 350 degrees for one hour or until rice is done. Do not stir or uncover during cooking time in oven. Serves 4.

* Use the oil to saute the onions, celery, etc.

Note: This was one of my grandmother's recipes. It is an old one dating back I think to the 1950's if not before. It has been a traditional family recipe for our family for years and we hope you will enjoy it. It is easy to cook and we have enjoyed it for generations just like our family. Food and cooking is a wonderful way of connecting families and a wonderful to share and spend time together.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn
www.giftsetc.com

noreply@blogger.com (giftsetc entertaining & recipe blog) — Fri, 31 Oct 2008 02:36:00 +0000

Peas in Mushroom Sauce

When you need a quick side dish try this one. It can be prepared in about twenty minutes from start to finish.

1 bag of frozen peas
1 can cream of mushroom soup
1 can of sliced mushrooms
1/3 cup of chicken broth
1/2 onion
1/2 teaspoon Cajun Season
1/8 teaspoon celery salt
Black pepper to season
Olive oil to saute onion

The key I have found to make this in a rush is first prepare the peas for the microwave and get it started. While peas are in microwave begin to work on sauce.

Place frozen peas in microwave dish with about 1/2 cup of water cook on defrost for about 5 minutes. Begin working on sauce.

For sauce: Chop onion and saute in olive oil and Cajun season until onion is clear. I use a very small amount of olive oil, drain any remaining oil from onions. Place cream of mushroom soup, sliced mushrooms, chicken broth, and sauteed onions on low heat allow ingredients to combine into sauce. Do not boil. Add celery salt to sauce.

Check to see how peas are progressing, if they are defrosted. Continue to cook in microwave on high for three to five minutes until warm. You want to be able to eat them. Drain water.

Pour sauce over peas, stir gently until peas are coated. Add black pepper to taste. I like to use restaurant style which is makes a nice presentation.

Note: You can use fresh mushrooms and saute them with the onion. It take a little longer to cook than with the canned mushrooms.

Enjoy and do not be afraid to try something different to make this your own dish!
Marilynn

Sweet and Spicy Crescent Appetizers

noreply@blogger.com (giftsetc entertaining & recipe blog) — Tue, 28 Oct 2008 02:04:00 +0000

Sweet and Spicy Crescents Appetizers

1 8 oz package refrigerated crescent rolls
1 8 oz Cream cheese - soften
1 cup pepper jelly

Preheat oven to 375 degrees. Place foil on cookie sheet. Unroll crescent rolls. Do not separate all triangle shape pieces of dough. Leave two sections of dough together. Spread soften cream cheese onto top of dough, leave about 1/4" around outer edge. Place jelly onto of cream cheese. Bake in oven until dough on edge is brown about 15 to 20 minutes. Allow to cool and cut into triangle pieces with a pizza cutter. The jelly will be very hot when removed so be careful when serving.

Note: I do not know the origin of this recipe. A friend shared this recipe with me after having it at a holiday party. I have prepared it several times and it is always a hit whenever served. You can change the type of jelly used. Fig preserves is a nice selection as well as simple strawberry jam. By using the different fruit jelly and preserves you can also serve at a bunch or as a dessert.

Quiche Recipe

noreply@blogger.com (giftsetc entertaining & recipe blog) — Fri, 24 Oct 2008 15:06:00 +0000

I do not claim to be a great cook, wizard in the kitchen or diva hostess. I do enjoy preparing a meal, desserts and entertaining. My mother loves to cook especially desserts. She more importantly shared with me and taught me that cooking is really about sharing with your family and friends. My mother always prepared three meals a day and did it with a smile and with joy. She also enjoyed cooking for those in need and entertaining at home. As a wife I know it seems very old fashion but I too get a since of satisfaction and joy in having a nice home cooked or at least semi home perpared meal to share with my husband at the end of a busy work day. I am also thankful that my husband has allowed me to develop my own style of cooking. Since I love dishes (plates, bowls, platters etc) it only seemed fitting that at some point in time I would learn who to create "dishes" to serve. I enjoy reading cook books and then making the recipes my own. I hope you enjoy my posting and perhaps they can give inspiration to create your own "dishes".
Eggs and Cheese happen to be two of my favorite ingredients. So here is a quiche recipe I use that is easy and fun.
Quiche
1 refrigerated pie crust
5 eggs
3/4 cup of milk
1 small onion sliced and chopped
1/2 cup of mushrooms slices
1/2 bag 10 oz. frozen spinach, thawed and squeezed dry
1 cup mozzarella cheese shredded
Cajun seasoning (Konriko is what I use)to taste about 1/2 to 1 teaspoon
olive oil

Heat oven to 375 degrees.
Fit pie crust to pie plate, 9". I like a deep dish pie plate.
Saute onion and mushrooms with Cajun seasoning until onions turn clear. Saute on low or medium heat. Drain oil from vegetables.
In a medium size mixing bowl combine with a wire whisk - eggs, and milk. Add sauteed vegetables, spinach and cheese. Blend all ingredients together. Transfer to pie plate.
Place in oven. Bake for 10 minutes at 375 degrees. Reduce heat to 325 degrees and continue to bake for about 25 additional minutes. Cover with foil, if quiche begins to brown to quickly. Let stand about five to seven minutes for slicing and serving.

Note: I use mozzarella cheese because I usually keep this type of cheese on hand. I find it really easy to purchase cheese in a large quantity and freeze it. I know to a purest in the kitchen this must be terrible, but to a working person it makes it easy to have basic ingredients on hand. This way I can not only save on the per unit cost but save time by not having to stop by the grocery store for ingredients each day. I would rather have time to share with family, friends and my pets. You can use the more traditional Swiss cheese for quiche if you perfer.

Enjoy and do not be afraid to try something different to make this your dish!Marilynn

Great Seafood Dipping Sauce

noreply@blogger.com (giftsetc entertaining & recipe blog) — Thu, 31 May 2007 19:18:00 +0000

This easy sauce is simple to prepare and can be used with any boiled seafood including crawfish, shrimp, crabs, or stemmed lobster.

2 Cups of Mayo
1 Cup of Tomato Ketchup
1/2 teaspoon of Hot Pepper Sauce
1 teaspoon of Creole Seasoning
1 teaspoon Mustard
2 teaspoon of Worcestershire Sauce
1 teaspoon of Horseradish (optional)
Chopped parsley & green onions optional to garnish.

Can make spicer by adding additional pepper sauce. Serves six.